Speaking from recent, personal experience - actually, I had to lick my fingers clean to type this - I suggest Brian's recipe may benefit from a wee bit of an alteration.
I used 4 TB (also known as 1/4 C for those who don't want to wrestle with the tablespoon) nutella, 4 TB honey, and 8 TB whole wheat flour. The flour and honey amounts are reversed. Those proportions made a nice, soft dough. I threw in some walnuts for crunch.
Then, being compulsive, I made it again with corn flour (not to be confused with cornmeal). This dough was very soft, so rather than add more flour, I added some powdered milk. The stuff does benefit from sitting around while the ingredients adjust to each other. Moose goo powers me up long stretches of steep terrain, and this chocolate version is great! Thanks, Brian!