Choc Hazelnut Spread & Cookie Dough Slab

This choc hazelnut spread & cookie dough slab recipe is impressively easy to make and tastes so delicious! The cookie dough base is as close to “the real thing” as possible, topped with the hazelnut spread and roasted hazelnuts it’s divine! Its like vegan snickers you've always wanted. Both the cookie dough and hazelnut spread layers have an equal thickness which is just the way we like it! This slab disappeared from the freezer as soon as we made it which is always a good sign…

If you like this slab we're sure you'll love our Salted Peanut Butter Slab and our Chocolate & Hazelnut Cupcakes

Don't forget to tag me in your great recreations! #LiviasKitchen


Prep: 15 minutes + 20 minutes


Total: 35 minutes

Suepr easy


    Cookie dough base

  • 90g cashew butter (1/3 cup),80ml maple syrup (1/3 cup),17g coconut oil (1 tbsp, melted),105g oat flour (1 cup),75g buckwheat flour (1/2 cup),A pinch of salt
  • Chocolate hazelnut spread

  • 130g hazelnut butter (1/2 cup),20g cacao powder (3 tbsp),80ml maple syrup (1/3 cup),A pinch of salt
  • Toppings

  • 15g roasted hazelnuts (2 tbsp, chopped into pieces) ,30g whole roasted hazelnuts (1/4 cup),20g chopped chocolate


  • Start making your cookie dough by mixing the cashew butter, maple syrup and coconut oil until it forms a paste.

  • Add the oat flour, buckwheat flour and salt and combine everything into a dough.

  • Line a tin (20cm x 10cm) and push your dough into the tin, make sure you have an even surface. Leave your tin in the freezer while you make the chocolate hazelnut spread.

  • Make your spread by mixing the hazelnut butter, cacao powder, maple syrup and salt until it forms a paste.

  • Get your tin from the freezer and spread the chocolate hazelnut paste on top of the cookie dough base layer. Sprinkle on the chopped hazelnuts, whole hazelnuts and chopped chocolate, pressing them down slightly so they set in the hazelnut spread.

  • Leave your tin in the freezer for 20 minutes. After that you can take it out and cut the slab into squares, enjoy!

  • Store in an airtight container in your freezer for up to a week.

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