1 cup of rolled oats
1 cup of desiccated coconut
2 tbsp of coconut oil
2 tbsp of almond butter
1/2 a cup of raw cacao powder
1/2 a cup of dried dates (soaked for 10 minutes in boiling water and drained)
1/4 cup of maple syrup
Pinch of sea salt
Zest of one orange
80g of Dark Chocolate Bark with Roasted Hazelnuts and Orange Zest
1/4 cup of roasted hazelnuts
Add the oats, coconut, coconut oil, almond butter, cacao butter, dates, maple syrup, orange zest and salt to a food processor and blend until the mixture comes together. Add the hazelnuts and our Orange, Roasted Hazelnut Dark Chocolate Bark and blitz for a few seconds so you still get nice chunks of the hazelnuts and chocolate bark.
Pop into a lined loaf tin and press the mixture down. Put in the freezer and allow to set for a couple of hours.
Once the slice has set, cut into small bars. If you’d like you can top with some melted chocolate, crushed hazelnuts and freeze-dried orange slices.
You can also make these into bliss balls by rolling into balls before putting them in the freezer instead of in a loaf tin.