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Chocolate & Crushed Hazelnut Slice

  • Author: Wholesome Patisserie
  • Prep Time: 20min
  • Total Time: 20 minutes
  • Yield: 10-12 longer bars or 12-16 squares 1x


This slice embodies the classic chocolate and hazelnut combo that we all know and love. The base is a 4-ingredient rum ball-esque mixture but richer in cocoa and of course, without the rum. The topping is a generous sprinkling of crushed hazelnuts. Does this scream Nutella? You’ll have to find out for yourself 😉


  • 1 packet (200g) plain arrowroot biscuits (gluten free or regular), or any plain biscuits such as digestive biscuits
  • 5 Tbsp (30g) cocoa powder or cacao powder 
  • 1 1/2 cups (150g) desiccated coconut 
  • 1 cup (300g) sweetened condensed coconut milk, find this in the supermarket near the regular condensed milk or the coconut creams, you can also use regular sweetened condensed milk 
  • 1/2 cup (60g) whole hazelnuts, skin on  


  1. Line a 9” x 9“ square baking pan with parchment paper, set aside.
  2. In a food processor, crush biscuits into crumb, not too fine, still leaving some larger chunks. Transfer into a large mixing bowl.
  3. Pour in cocoa and coconut, mix until well combined.
  4. Pour in condensed milk and mix thoroughly with a wooden spoon, until all dry ingredients are coated well.
  5. Transfer mixture into lined pan and press into an even layer. 
  6. Add hazelnuts to food processor and pulse until it turns to a crumble, leaving some larger pieces but mostly a crumb. 
  7. Sprinkle over crushed hazelnuts and slightly press them into the base. 
  8. Place in the refrigerator for 1 hour or until set. 
  9. Remove slice from refrigerator and the pan. 
  10. Slice into bars or squares. 
  11. Serve and enjoy! 
  12. Store in an air-tight container, refrigerated, for 1 week.