Hazelnut Choc Bars

| Nutrition


  • 2 cups rolled oats
  • 1 cup hazelnuts
  • 2 Tbsp cacao nibs
  • 60g (2 scoops) True WPI90 Rich Chocolate
  • 1 cup dried dates
  • 3 Tbsp hulled tahini
  • 2 Tbsp maple syrup
  • 1 Tbsp macadamia or coconut oil
  • 1 egg white


  1. Preheat oven to 180 degrees Celsius fan-forced
  2. Add the oats, cacao nibs, protein powder and half the hazelnuts into a large mixing bowl.
  3. Add the remaining ½ cup of hazelnuts to a food processor and process until a flour forms. Add the hazelnut flour in with the other dry ingredients and mix to combine
  4. Meanwhile, soak the dried dates in boiling water for 5 minutes
  5. Drain the dates and add into a high-powered blender with the tahini, maple syrup, oil and egg whites. Blend until paste forms.
  6. Add the wet mixture into the dry and mix until the dry ingredients are all covered. You may need to use your hands to give it a really good mix! The mixture should be sticky and hold together when pinched.
  7. Press the mixture evenly into a lined 30x20cm baking tin and bake for 20-25 minutes or until golden brown.
  8. Allow cooling before slicing into bars.

Recipe source