HOMEMADE CEREAL BAR RECIPES
Cocoa & hazelnut
Rich cocoa, lovely crunch.
Hazelnuts and hazelnut butter give this homemade bar its character. Rich cocoa, lovely crunch. If the dates are firm, a quick blend helps them bind evenly.
Prep : 20 minChill: 2 hoursEasyNo baking
What you’ll need
10 bars
- Rolled oatsoats / gluten depending on product190 g
- Hazelnutstree nuts100 g
- Hazelnut buttertree nuts110 g
- Dates110 g
- Unsweetened cocoa30 g
Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.
A little for the planet : choose organic, local ingredients whenever you can.
Let’s make it
- Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
- Prepare hazelnuts and hazelnut butter. If the dates are firm, soak them in warm water for 10 minutes, then drain well.
- Combine rolled oats, hazelnuts and unsweetened cocoa. Stir hazelnut butter and dates together, then fold into the dry ingredients.
- Press firmly into the tin, about 2 cm thick. Chill for at least 2 hours until the slab holds together.
- After chilling, lift the slab out and cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.
Tip : If the dates are firm, a quick blend helps them bind evenly.
In your bar
Estimate per bar.
Energy244 kcal12 % of reference intake
Protein per bar7.2 g14 % of reference intake
Carbohydrates26.1 g10 % of reference intake
of which sugars8.4 g
Fat14.6 g21 % of reference intake
Fibre6.1 g
These are estimates based on average ingredient values; actual products may vary. Percentages use reference intakes for an average adult (2,000 kcal a day), not your personal needs.