2 cups rolled oats
1 cup hazelnuts
2 Tbsp cacao nibs
60g (2 scoops) True WPI90 Rich Chocolate
1 cup dried dates
3 Tbsp hulled tahini
2 Tbsp maple syrup
1 Tbsp macadamia or coconut oil
1 egg white
Preheat oven to 180 degrees Celsius fan forced
Add the oats, cacao nibs, protein powder and half the hazelnuts into a large mixing bowl.
Add the remaining ½ cup of hazelnuts to a food processor and process until a flour forms. Add the hazelnut flour in with the other dry ingredients and mix to combine
Meanwhile, soak the dried dates in boiling water for 5 minutes
Drain the dates and add into a high-powered blender with the tahini, maple syrup, oil and egg whites. Blend until a paste forms.
Add the wet mixture into the dry and mix until the dry ingredients are all covered. You may need to use your hands to give it a really good mix! The mixture should be sticky and hold together when pinched.
Press the mixture evenly into a lined 30x20cm baking tin and bake for 20-25 minutes or until golden brown.
Allow to cool before slicing into bars.