Chocolate Hazelnut Oat Bars (Eriohon Copycat Recipe)

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Chocolate Hazelnut Oat Bars (Eriohon Copycat Recipe)

course Dessert, snack
Q. Time 15 minutes
frost time 1 hours
serving 10 times

Equipment

  • 1 square baking pan8×8"
  • Parchment paper
  • A sheet used for baking something

Materials

  • 1 the cup hazelnuts complete
  • 3/4 the cup Rice Crispy Cereal
  • 3/4 the cup Togbog in rolled enthusiasm
  • 1/3 the cup Maple syrup
  • 1/2 the cup Creamy almond butter No added ingredients
  • 2 spoon coconut oil melted
  • 1 teaspoon Vanilla bean paste
  • 1/4 teaspoon salt kosher
  • 1/4 the cup Cocoa powder
  • 1/4 the cup hemp seed
  • 3 spoon Cocoa beans

instructions

  • Preheat oven to 350F and prepare two baking sheets.
  • Spread the cereal on one baking sheet and the hazelnuts on the other. Bake in the oven for 15 minutes, tossing once halfway through.
  • Cut into roughly bite-sized pieces.
  • In a mixing bowl, whisk together the maple syrup, almond butter, melted coconut oil, vanilla bean paste, and salt. Stir until smooth, then add the cocoa powder and stir to combine again until smooth.
  • Add the toasted cereal, chopped hazelnuts, flax seeds and cacao nibs and stir to combine. The mixture should be thick and workable.
  • Transfer the mixture to your lined baking pan and flatten with a spatula. Refrigerate for 2-3 hours or overnight until firm. When ready to serve, cut into bars. Store in refrigerator when not enjoying.

The post Chocolate Hazelnut Oat Bars (Erewhon Copycat Recipe) appeared first on Veggiekins Blog.

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