You know when you make delicious, chocolatey things seem much healthier by inconspicuously calling them energy bars and eating them for breakfast?
Yeah, that. Let me introduce you to this chocolatey hazelnutty goodness in bar format. Mostly sweetened with fruit, too! Extra brownie (energy bar) points for me.
I hiked the equivalent of a marathon over two days in the Scottish highlands last weekend with six of my best friends and these bars were my absolute saviour. Long story short, freezing teenager + super long hike + wind gusts of three bazillion miles per hour = feed me all the chocolate hazelnut energy bars, please.
I also just finished my first exam (wahey!) so that obviously calls for celebratory energy bars!
They’re filling, rich, absolutely delicious, and slightly addictive. Just a little bit chewy, they provide the perfect amount of ‘bite’. I toasted the coconut for a little added texture and flavour, and I use roasted hazelnut butter, but feel free to leave it plain and simple.
I think that about 477 batches would do. Or 478, for good measure.
Obsessed? Who, me?!
chocolate hazelnut energy bars
Ingredients (12 bars)
- 1 1/2 cup cashews
- 1 cup dates, pitted
- 1/2 cup hazelnut butter
- 2 tablespoons maple syrup
- 1/2 cup coconut flour
- 1/2 cup desiccated coconut
- 1 tsp vanilla extract
- 1/3 cup coconut oil, melted
- 200g dark chocolate
- 1/4 cup flaked almonds, optional
1. In a food processor, combine the cashews and dates until very fine. Add all remaining ingredients except the dark chocolate and flaked almonds, then process for 2-3 minutes or until the mixture is uniform and well combined.
2. Press the mixture into a 8×8 dish or pan lined with greaseproof paper (and overhang to remove the bars later on), then let them set in the fridge for about an hour.
3. Melt the chocolate in a double boiler, then spread the melted chocolate over the top of the bars. Sprinkle with flaked almonds (if using), then return to the fridge for another 2-3 hours or until the chocolate has set.
4. Remove the bars using the overhand, then cut into 12 equal bars. Store in an airtight container in the fridge for up to 3 weeks.