Ingredients:
- 3 cups Rolled Oats
- 1 cup Hazelnuts
- ¼ cup Maple Syrup
- ½ cup Brown Rice Syrup
- ¼ cup Hazelnut Butter, or nut butter of choice
- 1 tsp Vanilla
- 2 tbsp Coconut Oil
- ¼ cup Cacao Powder
- ¼ cup Chocolate Chips
- ½ tsp Salt
- 3 tbsp Daily Women’s Powder
- Optional Chocolate Drizzle:
- ¼ cup Chocolate Chips melted with ½ tsp Coconut Oil
Instructions:
- Preheat oven to 350
- In a large bowl mix together oats, maple syrup, and coconut oil. Spread into a single layer on a lined baking sheet and bake for 20 minutes, stirring halfway through so not to burn the oats. Place to the side once done and allow to cool before mixing with the other ingredients.
- Place hazelnuts onto a lined baking sheet and into the oven at 350 for 10 minutes to toast. Once done toasting remove the skins by rubbing them with a dish towel. Rough chop the unskinned hazelnuts before mixing with the other ingredients.
- In a large bowl combine cooled oat mixture, chopped hazelnuts, cacao powder, vanilla, brown rice syrup, salt, Daily Womens powder and nut butter of choice. Once thoroughly combined line press into a lined 9×9 pan and place in the fridge for 1-2 hours. If you are going to top with a chocolate drizzle you can do so before placing into the fridge.
- Remove from the fridge and cut in 12 pieces before placing in a sealable container and in the fridge for up to 1 week