Ingredients

The following ingredients have 12 Servings
  • 1 cup home made sugar free nut-ella
  • 1 cup hazelnuts (ground)
  • handful of pumpkin seeds
  • handful of sunflower seeds
  • 50 g dark chocolate (melted)

Instruction

  • Place your hazelnuts in the food processor and blend. If you have used all your hazelnuts for the nutella, almonds will also do.
  • Melt the dark chocolate in a pan or in the microwave. I used a variety with 90% cocoa.
  • Add the pumpkin and sunflower seeds, the nut-ella and the melted chocolate and blend to combine. If you wish, stir in some more hazelnuts at the end for extra crunch.
  • Spread the mixture on a baking sheet - it should be sticky and quite firm. I just formed it into a rectangle of sort and pressed it down until it was about 2cm thick.
  • Cover with cling film and refrigerate about 30 minutes or until set.
  • Cut into bars and enjoy!