Espresso & cocoa

• Rolled oatsoats / gluten depending on product200 g
• Hazelnutstree nuts90 g
• Hazelnut buttertree nuts115 g
• Dates105 g
• Unsweetened cocoa25 g
• Espresso30 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. Preheat the oven to 170 °C. 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 unsweetened cocoa. Stir hazelnut butter, dates and espresso together, then fold into the dry ingredients.
4. Press firmly into the tin, about 2 cm thick. Bake for 18–22 minutes, until the centre is set and the edges are lightly golden.
5. Let it cool completely, then cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.

Tip : A short espresso brings coffee flavour without too much liquid.