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RECIPE: Chocolate Hazelnut Bites

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RECIPE: Chocolate Hazelnut Bites

Folks, we are delighted to share with you another delicious recipe from our healthy treat competition. They were all gorgeous so we thought you could make them too!!! These fantastic Chocolate Hazelnut Bites by Cliona Brennan were our joint winner on the day and they most certainly should not be kept a secret.

“These are so good they taste like you shouldn’t be eating them. Chewy, nutty caramel squares with a dense chocolatey topping; they have been compared to a Ferrero Rocher. Similarities would be the luxurious flavours of the chopped hazelnuts with a rich chocolate taste. When you look a little closer you realise that everything in them is insanely good for you. The three layered bite size treat is easy to make and is ideal for a midday snack or serving with coffee when friends call round.”

INGREDIENTS (Makes 14 bite size portions)

Base:

● 55g quick oats

● 80g medjool dates, pitted

● 1 tbsp coconut oil

● 1 tbsp cocoa powder

● 1/4 tsp salt

Hazelnut caramel filling:

● 180g hazelnuts, roasted

● 1 tbsp coconut oil

● 105g medjool dates, pitted

● 1 tsp vanilla extract

● 1/4 tsp salt

Chocolate topping:

● 100g 70% chocolate, chopped

● 2 tbsp coconut oil

● 100g whole & chopped hazelnuts

METHOD

  1. Prepare a 8'x8” square baking tin with parchment paper on all sides.

  2. Make the base: Put oats in food processor and process into flour. Add medjool dates and pulse until blended. Then add coconut oil, cocoa powder and salt. Pulse until well mixed. Empty the mixture into the lined tin, and use your hands to pack mixture down firmly. Use the back of a spoon to smooth out the mixture. Transfer to freezer while you prepare remaining layers.

  3. Prepare the hazelnut caramel filling: Add the remaining 180g roasted hazelnuts to a food processor, alongside coconut oil. Mix until it forms a smooth nut butter, giving your food processor breaks and scraping down the sides as required. Add dates, vanilla extract and salt. Process until the mixture is blended into a paste. Remove baking tin from freezer, and smooth filling over the base. Use a spatula to press the filling down firmly. Transfer to fridge.

  4. Melt the chocolate topping: In a heat-proof bowl set over a saucepan, melt chopped chocolate and coconut oil. Whisk together until smooth. Pour on top of the hazelnut caramel filling. Give the remaining whole hazelnuts a rough chop, then sprinkle on top of the melted chocolate. Place in the fridge until chocolate layer has set (approximately 2-3 hours). Remove and slice into 14 smaller bars.

    Enjoy! We did!

    Thanks. Team Alchemy

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HEALTHY TREAT RECIPE!!!

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HEALTHY TREAT RECIPE!!!

Folks, we are delighted to share with you some of the recipes that were entered into our healthy treat competition. They were all gorgeous so we thought you could make them too!!!
First up are these amazing Lemon & Spirulina Bars by Angela Bruni, one of our two joint winners!
Angela says: 'These delicious bars are the perfect on-the-go snack. It requires no baking and can easily be adapted to be vegan and gluten-free. Enjoy! These were great fun to make.'
Lemon and Spirulina Bars
(Makes 6 bars)
INGREDIENTS 
1 tbsp Coconut Oil
3 tbsp Honey or Maple Syrup
6 Medjool Dates
1 tbsp Almond Butter
1 Unwaxed Lemon for juice and rind
2 tbsp Goji Berries
2 tbsp Sesame Seeds
1 tbsp Ground Flax
1 tbsp Chia Seeds
1 tbsp Spirulina 
50g Pumpkin Seeds
100g Oats
METHOD
1. Chop dates into small pieces and add chopped dates, coconut oil, sweetener of choice, almond butter and lemon juice to a small pan. Cook on medium until the dates are soft and make a paste with the other wet ingredients. Set aside. 
2. In a separate bowl add the goji berries, sesame seeds, pumpkin seeds, ground flax, chia seeds, spirulina and oats. Mix until everything is well incorporated together. 
3. Add wet ingredients to the dry and combine until the mixture has a sticky consistency. 
4. Take a loaf tin and line with parchment paper. Add the bar mixture in and press down until uniform. 
5. Refrigerate for at least 3 hours and cut into bars. The recipe makes 6 decent shaped bars perfect for work, school or even post workout.

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