Ingredients

The following ingredients have 7 Servings
  • 3 cups raw hazelnuts
  • 2 cups rolled oats
  • 10 medjool dates, pitted
  • 1/4 cup cacao powder (cocoa powder works too)
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 3 oz dark chocolate
  • 1 tbsp coconut oil
  • 1 tbsp crushed hazelnuts

Instruction

  • Preheat oven to 400 degrees F.
  • Spread out hazelnuts on a baking sheet and toast for 8 mins (or until slightly toasted)
  • Pulse the hazelnuts and oats in a food processor until they are in small pieces, about 2 minutes.
  • Add the dates, cacao powder, vanilla and salt and pulse until combined, adding 3-4 TBSP water as needed, about 10 min.
  • Line an 8×8 pan with parchment paper, making sure to leave an overhang on all sides to make removal easier.
  • Press the nut-oat mixture into the prepared pan, making sure to fill all four corners. Use your fingers to make the surface smooth.
  • Next, in a small saucepan, melt the chocolate and coconut oil over low heat.
  • Pour the chocolate mixture over the base and top with the chopped hazelnuts and flaked sea salt.
  • Allow the pan to set in the freezer until the chocolate has hardened, about 30 min-1 hour.
  • Once the chocolate is set, remove the parchment and cut the squares into bars. Store in the fridge or freezer.