These Chocolate Hazelnut Granola Bars combine the perfect natural sweetness of the dates and maple syrup with the textural crunch from the oven baked oats and toasted hazelnut. Together these simple ingredients come together to form a perfect afternoon (or even a breakfast bite!)
Total Time:45 minutes
270g (3 cups) rolled oats
2 tablespoons coconut oil
70g (1/2 cup) maple syrup, split into 35g and 35g plus extra if neccessary
140g (1 cup) hazelnuts
160g (1 cup) medjool dates, pitted and chopped
80g (1/3 cup) smooth peanut butter (or any nut butter if preferred)
2 tablespoons water
1 pinch salt
30g (1/4 cup) cocoa powder
45g (¼ cup) chocolate chips
45g (¼ cup) dark chocolate chips
½ teaspoon coconut oil
Pre-heat oven to 180C/350F
In a large bowl place oats, coconut oil and half of the maple syrup (35g).
Pour onto baking tray and spread out evenly. Bake in the oven for 20 minutes, stirring half way through, until toasted and golden.
Place hazelnuts onto a baking tray and bake for 15 minutes. (the tray can go into the oven at the same time as the oats. Remove the hazelnuts tray from the oven and allow to cool slightly. The using paper towel, tea towel or between your fingers, rub the hazelnuts and the skins will come off easily. Do this until the majority of the skins have been removed. Divide the hazelnuts in two and roughly chop half the hazelnuts.
In a food processor, add the dates, peanut butter, water, salt, the remaining 35g maple syrup and whizz up until a paste has been created. Add the whole hazelnuts and pulse to combine.
Into a large mixing bowl, add the toasted oats, cocoa powder, date paste and remaining chopped hazelnuts and stir until fully combined. Add the chocolate chips and stir.
Line a 22cm/9x9in brownie pan with greaseproof parchment paper. Pour the mixture into the prepared pan and using the back of a spoon or your fingers, press the mixture down firmly until it’s level and fairly compact.
Refrigerate for a couple of hours until the bars are firm and then slice using a sharp knife.
To serve, melt dark chocolate and coconut oil together and stir until combined and then drizzle over the top of the bars.
To store: Bars can be kept in an air tight container in the fridge for up to a week.
Tip : Toasting the oats is optional and not a necessary step. Also how much you toast them is dependant on your preference.
Tip : Don’t worry about waiting for the oats or hazelnuts to cool before making the paste of mixing everything together. If anything, the warm oats makes the chocolate chips melt slightly. Bonus !