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Chocolate Hazelnut Butter Bars

There’s no triple layer rolled in chocolate going on here though; no these are a simple two-step affair; quick to whip up, but flavour-wise satisfy all your chocolatey-nutty cravings.

Servings:

12 bars

Preparation Time: 

15 minutes

Ingredients

BASE

  • 1 c rolled oats

  • 1/2 c hazelnut butter

  • 1 c dates chopped

  • 2 tbsp coconut oil melted

  • 2 tbsp liquid sweetener e.g. coconut nectar, brown rice syrup, yacon syrup

  • 1 tsp vanilla extract

  • Pinch of sea salt

CHOCOLATE TOPPING

  • 1/3 c cacao butter melted

  • 3 tbsp coconut oil melted

  • 3 tbsp liquid sweetener e.g. coconut nectar, brown rice syrup, yacon syrup

  • 1/2 c cacao powder

  • 1 tsp vanilla extract

  • Pinch of sea salt

Method

  1. Blend all base ingredients in a food processor until well combined. The mixture should be slightly sticky and hold together nicely when pinched between your fingers.

  2. Pour into a lined square tin, flatten down well with the palm of your hand, and place in the freezer to firm.

  3. In the meantime, blend all topping ingredients in a food processor or blender until completely combined and smooth. Pour on top of your base and return to the freezer for another 1-2 hours, or the fridge for a few more.

  4. Once set, remove your slice from the tin, leave to soften slightly (so the chocolate topping doesn’t crack), then slice into thin bars. These bars are best served from the fridge, but can also be stored in the freezer for up to 3 months.

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