Hazelnut Butter Crunch Bark

Recipes makes 6 servings.


1 cup unsweetened hazelnut butter
¼ cup coconut oil
2 scoops HLTH Code Chocolate
¼ cup unsweetened almond milk
¼ cup unsweetened cocoa powder
½ cup chopped hazelnuts (or other nuts of choice)


Line an 8×8-inch baking pan with parchment paper.

In a small saucepan, melt the coconut oil over low heat until it becomes liquid. Alternatively, microwave it in a microwave-safe bowl in 15-second intervals until melted.

In a medium bowl, combine the melted coconut oil, hazelnut butter, and almond milk. Stir until the mixture is smooth and well combined.

Add the HLTH Code Chocolate and unsweetened cocoa powder to the bowl. Stir until all the ingredients are thoroughly mixed and a smooth chocolate mixture forms.

Gently fold in the chopped hazelnuts.

Pour the mixture into the prepared baking pan. Use a spatula to spread it out evenly and refrigerate until firm (approximately 30 minutes). Optionally, garnish with more chopped nuts before transferring it to the fridge.

Once the bark is fully set, remove it from the refrigerator. Cut into 6 equal pieces and enjoy!


Nutritional breakdown (Recipe makes 6 serving)

468 Calories
13.2g Protein
44.6g Fat
6.2g Fiber
13.6g Total Carbs
7.4g NET Carbs