INGREDIENTS
2 cups rolled oats - gluten-free
½ cup of coconut flour
2 tbsp cacao powder
½ cup JUST BLENDS Chocolate Hazelnut Protein Powder
1 tbsp JUST BLENDS Maca powder
2 cups rolled oats - gluten-free
½ cup of coconut flour
2 tbsp cacao powder
½ cup JUST BLENDS Chocolate Hazelnut Protein Powder
1 tbsp JUST BLENDS Maca powder
a pinch of salt
Wet Ingredients
½ cup of almond butter
¾ cup of rice malt syrup or maple syrup
2 tbsp of coconut milk
2 tbsp coconut oil
1 tbsp of hot water (as needed)
OPTIONAL
Melted chocolate, chopped hazelnuts
½ cup of almond butter
¾ cup of rice malt syrup or maple syrup
2 tbsp of coconut milk
2 tbsp coconut oil
1 tbsp of hot water (as needed)
OPTIONAL
Melted chocolate, chopped hazelnuts
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| METHOD |
| 1 | In a food processor, add the dry ingredients, oats, flour, cacao powder, a pinch of salt, protein & maca powder, and mix |
| 2 | In a microwave, combine the nut butter and maple syrup and heat until melted/combined. Add the wet ingredients and process until well combined. The mixture should clump together in your hand - if it is too dry add a tbsp of hot water as needed |
| 3 | Transfer to a lined baking dish and press firmly into place. Refrigerate for at least 20 minutes, before cutting into slices |
| 4 |
Melt the chocolate over a double boiler or in the microwave. Dip each slice into the chocolate, top with chopped hazelnuts
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| 5 |
Store in the fridge in an airtight container, or alternatively freeze them for a longer life, approx 3 months. ENJOY!
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