Makes 16
Prep time: 20 minutes
Baking time: 20-25 minutes
160 Calories
7g Protein
13g Carbohydrates
9g Fat
Ingredients
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
Method
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Preheat oven to 180 degrees Celsius fan forced
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Add the oats, cacao nibs, protein powder and half the hazelnuts into a large mixing bowl.
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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
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Meanwhile, soak the dried dates in boiling water for 5 minutes
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Drain the dates and add into a high-powered blender with the tahini, maple syrup, oil and egg whites. Blend until a paste forms.
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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.
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Press the mixture evenly into a lined 30x20cm baking tin and bake for 20-25 minutes or until golden brown.
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Allow to cool before slicing into bars.
