Either using a plastic baggie and a hammer or your food processor, crush the hazelnuts into small pieces (think the size of a grain or rice). Then, add them to a skillet over medium heat, stirring every 30 seconds for 4-5 minutes, depending on the size of your pieces. They are done when they smell toasty and fragrant. Set them aside.
Place the chocolate chips in a microwave-safe bowl (or use a double boiler, if you prefer). Microwave the chocolate chips on high in 15-45 second bursts, stirring in between, until they are fully melted. How long this takes will depend on the strength of your microwave.
Add the hazelnuts to the chocolate, stirring to get a nice, even mix.
Grab your candy mold. Then, spoon the chocolate mixture into the center of the first section. I've found it works best to start from the center, then smooth the melty chocolate out toward the edges. You get cleaner edges that way. When you finish filling the molds with melted chocolate, you can use a paper towel or clean kitchen towel to clean up the edges of your bars. Repeat with the remaining empty sections.
Gently lift the candy mold, supporting the center with your hand to prevent drooping. Place it into the fridge for 1-2 hours, until the chocolate hardens. Pop the chilled bars out of the molds, and store wrapped in foil or in an airtight container. They will keep for around 3 days in the pantry or up to a week in the fridge.
It's actually pretty easy to find vegan chocolate chips, even at regular grocery stores. If you need help, see the section in the post above on finding vegan chocolate chips.
My preferred way to store homemade chocolate bars is in the fridge, since they keep longer that way. In the summer, the bars will get quite soft, if you store them in the pantry, and that makes them very messy to eat!
Prep Time 10minutes
Cook Time 5minutes
Chilling time 1hour
Total Time 1hour15minutes
Keyword vegan chocolate bar
Vegan chocolate bar recipe from Glue & Glitter, https://www.glueandglitter.com/vegan-chocolate-bar-recipe/