Oaty Brownie Bites / Hazelnut & Dark Chocolate

Oaty Brownie Bites / Hazelnut & Dark Chocolate

Hey there,

Who doesn’t love chocolate? Well I sure do and I’ve been having a real chocolate craving recently. I’ve also been loving the combination of chocolate and hazelnuts recently, well actually for a long time, which is why I decided to pair the two and create a delicious and healthy treat.

Friend approved!

This is when I came up with my oaty brownie bites that tasted AMAZING. And yes they were also approved by my spin instructor Claudia at velocity Zurich as well as my friend Anina, who blogs about sustainability. And I also gave a few to my friend Dana who loved it as well. And my roommate and best friend  loved them too. So all in all, a true success.

How to make a healthy brownie.

My oaty brownie bites do indeed taste like brownies despite them only containing healthy ingredients. The base is obviously made up of oats, which I combined with dates, almond butter and ground hazelnuts. Last but not least I, of course, dipped them in dark chocolate and lastly garnished them with more hazelnuts and cacao nibs.

Oaty Brownie Bites / Hazelnut & Dark Chocolate

Oaty Brownie Bites / Hazelnut & Dark Chocolate

Oaty Brownie Bites / Hazelnut & Dark Chocolate

Oaty Brownie Bites / Hazelnut & Dark Chocolate

Oaty Brownie Bites / Hazelnut & Dark Chocolate

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Fanny Frey

Recipe type: snack

Cuisine: plantbased

Serves: 8

Ingredients

• 100g oats
• 3 tbs cacao
• 30g ground hazelnut
• 30g linseed
• ¼ tsp vanilla
• 3 tbs cacao nibs
• 1 dash of salt
• 1 dl warm water*
• 120g dates, pitted
• 4 tbs coconut oil, melted
• Toppings:
• 50g dark chocolate (99%)
• chopped hazelnuts
• cacao nibs
• hempseed

Instructions

1. Process dates, coconut oil, vanilla, water and in a food processor. Add all of the dry ingredients into a mixing bowl and pour in the date mixture. Mix until well combined.
2. Spread the dough into a baking tin and flatten into a 2cm thick square. The dough won’t be runny so it won’t matter if your baking tin isn’t square shaped. Let rest for 30 min before baking and preheat oven to 180°C.
3. Bake the bar for 25 minutes and then let it cool completely. Cut into 8 equally sized bars.
4. Temper the chocolate. It is very important to temper the chocolate and not just melt it as it won’t set otherwise. To temper the chocolate add ⅔ into a bowl and melt it over a double broiler. Remove the boil from the heat and let it cool slightly. Meanwhile finely chop up the remaining chocolate and then stir it into the melted part. I added a few links to this post to find a more elaborate explanation on how to temper chocolate and why it is important to do so.
5. Spread the chocolate on to one half of each bar and top with chopped hazelnuts, cacao nibs and hempseed or other toppings of your choice.
6. *Make sure to use warm water as cold water would cause the coconut oil to set.

3.5.3226

How To Temper Chocolate Without a Thermometer on The Kitchn

Video on how to temper chocolate by Ann Reardon

Oaty Brownie Bites / Hazelnut & Dark Chocolate

Bisous,