what you'll need
3 tbsp. Cacao powder
180 ml Hazelnut milk
pinch of Sea salt
100g Dark chocolate melted
80g toasted hazelnut pieces
how you make it
In a food processor blend the oats and dates unto a thick flour consistency, which will turn a caramel colour.
Then add the cacao powder and hazelnut milk and salt blend into a thick smooth dough.
Remove a tip into a lined square tin and press evenly out on top.
Pour over the melted chocolate and sprinkle over the hazelnuts.
Place in the fridge or freezer until set.
Store in an airtight container for up to 8 days