Carob & hazelnut

• Rolled oatsoats / gluten depending on product195 g
• Hazelnutstree nuts95 g
• Hazelnut buttertree nuts115 g
• Dates115 g
• Carob powder30 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

1. Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
2. Prepare hazelnuts and hazelnut butter. If the dates are firm, soak them in warm water for 10 minutes, then drain well.
3. Combine rolled oats, hazelnuts and carob powder. Stir hazelnut butter and dates together, then fold into the dry ingredients.
4. Press firmly into the tin, about 2 cm thick. Chill for at least 2 hours until the slab holds together.
5. 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 : Sift the carob to avoid little pockets of powder.