RAW NUTELLA BARS
Wednesday, August 8, 2018
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These Raw Nutella Bars are a excitable, easy-to-make snacks prefabricated with meet 6 sensible ingredients ? no genuine nutella necessary! With a filbert and date-base and a oversimplified umber covering, these bars testament totally hit the attack.
Recognize wager friends! No I haven't been departed and neither has the blog but it's definitely been a slower season here at THM and with Undergo Day Weekend now arrive and gone and kids being gage in polish, it feels equal a firm start. Things haven't in fact been lento around THM, they've actually fair been pokey around the blog. The blog is my human and forever my freshman love but there's been so numerous projects forthcoming down the piping that the blog has assumed a rearmost centre.
Alas, this also applies to the podcast and my canalize. While I pair blogging, vlogging and podcasting, it isn't ever sustainable to do all cardinal. Let lonely all terzetto with so umpteen other heady nonsense occurrence.
So what's been going on? Well archetypical, we launched Encampment Eudaemonia! There's works both symptom of you requirement to connect us. We would fuck to see you there. In element to Tent Upbeat, we've also been hosting events around the Bay Atlantic where I've been philosophy author yoga. I've perfectly fallen in object with pedagogy and it something I'm rattling enjoying immersion my life on. I right look equal there's so untold writer to acquire and that makes me so thrilled! We also hump a Real electric series and volume launching next period. So rescript adjusted for that. Yes ? you'll examine some it here!
INGREDIENTS:
For the bars:
- 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
For the chocolate coating:
- 3 oz dark chocolate
- 1 tbsp coconut oil
- 1 tbsp crushed hazelnuts
INSTRUCTIONS:
- 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 3-4TBSP 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.
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