This oaty chocolate hazelnut slice is a yummy, better for you sweet treat. I felt like baking in the weekend, and I had some hazelnuts in the fridge that I needed to use. I decided to experiment and came up with this yummy slice that isn’t too high in sugar or fat. It has a dense, chocolatey texture, and has a little crunch from the hazelnuts. This slice is high in fibre and contains no refined ingredients. Bonus is it’s super easy to make too.
Oaty Chocolate Hazelnut Slice
1/2 cup hazelnuts
1 cup oats
1/3 cup dessicated coconut + extra for topping
3 Tbsp coconut sugar or sugar of your choice (you could use stevia to make it sugar free)
2 Tbsp cocoa
2 Tbsp psyllium husks
1.5 teaspoons baking powder
2 eggs, beaten
3 Tbsp coconut oil, melted
1 tablespoon maple syrup
50g dark chocolate
Preheat oven to 180 degrees Celcius. Grease a small baking dish. Mine was You could use a larger dish and make thinner slices.
Crush the hazelnuts in a mortar and pestle, or a food processor, until they are in small pieces – you don’t want it as fine as almond meal – just small chunks of hazelnut to give the slice a nice texture. Add the chopped nuts in a medium sized bowl along with the oats, coconut, sugar, cocoa, psyllium husks and baking powder. Mix until well combined. Make a well in the middle and pour in the beaten eggs and coconut oil. Stir until well combined.
Press mixture into a greased baking dish.
Bake for 15-20 minutes, or until a skewer inserted into the middle comes out clean. While it’s baking, cut your chocolate into very small pieces.
When you’ve taken the slice out of the oven, drizzle over the maple syrup. Once it’s sunk in, sprinkle the chocolate over the top while the slice is still hot. The chocolate will begin to melt. With a spoon smooth the chocolate over the top. Sprinkle over coconut. Cut into 10 pieces with a knife. Dip the knife in hot water between slices to help give you a clean cut.
Makes 10 slices
Nutritional information per serve :
7.2g saturated fat