Description
[no bake] choc hazelnut bars
Ingredients
Scale
- 400 grams hazelnuts (or almonds), plus 2 tablespoons chopped hazelnuts to decorate
- 1 cup (170 grams) medjool dates, pits removed
- 1/4 cup (60 ml) coconut oil, melted
- 1 tablespoon vanilla bean paste [or extract]
- 1 cup (95 grams) rolled [traditional] oats
- 1/3 cup cacao hazelnut butter (or natural almond butter or cashew butter)
- 1/4 cup (60 ml) rice malt syrup (or maple syrup)
- 1/2 cup (60 grams) cacao powder
- pinch of salt
- 1/2 cups (60 grams) cacao nibs (or dark chocolate chips), plus 2 tablespoons to decorate
- 70 grams dark chocolate
Instructions
- Line a 20 x 20 cm tin with baking paper. Set aside.
- Place a fry pan over low-medium heat, add the hazelnuts and cook for 3-5 minutes [stirring constantly] or until toasted, fragrant and slightly golden. Allow to cool slightly. Reserve 1/2 cup of hazelnuts and set aside. Place the remaining hazelnuts into a food processor and blitz for 2-3 minutes or until finely ground. Measure 2 1/2 cups of hazelnut meal and place into the large bowl of a food processor.
- To the toasted hazelnut meal add the dates, coconut oil, vanilla bean paste, oats, cacao butter, syrup, cacao powder and a pinch of salt. Pop the lid on and blitz until combined [approx. 3 minutes]. If needed, add a splash of water to bring the mixture together. Taste the mixture for sweetness – if required add a dash more of syrup and blitz to combine.
- Add the reserved hazelnuts and cacao nibs and pulse to combine.
- Spoon the mixture into the prepared tin and flatten using a spatula. Pop into the freezer for an hour to ‘set’.
- Remove from the freezer and use the baking paper to lift the bars out of the tin. Place onto a chopping board and cut into 12 bars.
- Place dark chocolate into a microwave safe bowl and heat on high in 15 second intervals [stirring in between] until the chocolate is melted.
- Drizzle the chocolate over the bars, top with a scattering of cacao nibs and chopped hazelnuts and serve. Bars can be stored in the fridge or freezer. Enjoy x
- Prep Time: 15 mins