Buckwheat & dark chocolate

• Rolled oatsoats / gluten depending on product175 g
• Toasted buckwheat105 g
• Hazelnutstree nuts85 g
• Hazelnut buttertree nuts110 g
• 70% dark chocolatemay contain milk65 g
• Maple syrup50 g

Allergies : for a gluten-free version, use oats labelled gluten-free. For a dairy-free version, use dark chocolate without milk. 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 toasted buckwheat and hazelnuts.
3. Combine rolled oats, toasted buckwheat, hazelnuts and 70% dark chocolate. Stir hazelnut butter and maple syrup 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. Let the chocolate cool and set before slicing.
5. Let it cool completely, then cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.

Tip : Chocolate sets as it cools: do not slice the slab while hot.