July 11, 2018
Naturopathic Practitioner Roberta Nelson shares healthy, delicious recipes on her Instagram account @naturomedico. For all the coffee lovers, chocolate lovers and hazelnut lovers… This recipe is devoted to you.

Makes 12 bars

1 cup hazelnuts
1 cup oats
1/2 cup desiccated coconut
1/2 cup cacao powder
1/4 cup coffee powder
1 tsp cinnamon
Pinch of salt
10 Medjool dates, pits removed
3 tbsp coconut oil, soft but not melted
3 tbsp water
50g vegan dark chocolate, broken into chunks (such as Loving Earth)
Toppings: crushed hazelnuts, cacao nibs, goji berries, desiccated coconut

1. Prepare a square baking tray by lining it with glad wrap or baking paper and set it aside.
2. Place the hazelnuts, oats, coconut, coffee, cinnamon and salt into your food processor and pulse the mixture three to four times until it is broken up and evenly combined.
3. Add the dates, coconut oil and water to the food processor and blitz the mixture until it becomes a dough. It should still have some pieces of nuts and oats however it should mostly be broken down. Add an extra tablespoon of water or two if you want it to be smoother and more fudge-like.
4. Transfer the mixture into the prepared baking tray and press it down evenly then place the tray in the fridge for 15 minutes to allow it to set.
5. While the bars are setting, prepare the chocolate for drizzling. You can do this by placing the chocolate chunks into a glass dish and microwaving it for 20 seconds at a time, stirring them in between. Stop microwaving once the chocolate is two thirds melted and leave it on the bench to let the rest of it melt through.
6. Remove the slice from the fridge and cut it into twelve evenly sized bars. Drizzle the melted chocolate over each bar and sprinkle your chosen toppings on top. Once all the bars are covered, return them to the fridge to let the chocolate harden completely which should only take 10 minutes. Enjoy immediately or store in an airtight container in the fridge for up to one week.

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