Makes 14 small bars
Base ingredients:
1 cup (140g) hazelnuts
1 cup (100g) ground almonds
12 large medjool dates
1/4 cup (60g) peanut butter or choc hazelnut butter
3 tosp cacao powder
Topping ingredients:
150g dark vegan chocolate (at least 70% cocoa)
2 tosp peanut or chocolate hazelnut butter
Chopped hazelnuts to decorate
Blend all the base ingredients together in a food processor until fully combined. It should be sticky and soft with no large nut pieces remaining. If it seems dry add 1-2 tosp water (or maple if you prefer things sweeter) and blend again
2
Press down into a lined loaf tin and refrigerate whilst you make the topping
3
Melt the chocolate then stir through the nut butter and spread over the top and then sprinkle over the chopped nuts and put back into the fridge to set
Stor
