Chocolate Hazelnut Bars
30g oats (use gluten free if preferred)
75g soft pitted dates
10g cocoa powder
1 tbsp cocoa nibs
50g peanut or almond butter
a small pinch of sea salt
30g vanilla flavour whey or rice protein powder
1 tbsp chia seeds
1 tbsp coconut oil
½ tsp vanilla extract
Line the base of a 15x15cm square baking tin with baking paper.
Place the hazelnuts and oats in a blender or food processor and blend until finely ground.
Add the remaining ingredients and blend well. Scrape down the sides during blending if required, and continue to blend until the mixture is crumbly.
Transfer the mixture to a large bowl. Add a splash of cold water and mix well to combine into a thick paste.
Transfer the mixture to the baking tin. Use a spatula to flatten the surface of the mixture, compacting it firmly in the tin.
Refrigerate for 1 hour or until firm. Cut into 9 bars.
Store any leftovers in an airtight container and refrigerate for up to 5 days or freeze on