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Chocolate Hazelnut Oat Bar (Erewhon Copycat Recipe)

Prep Time15 minutes
Chilling Time1 hour
Course: Dessert, Snack
Servings: 10 bars

Equipment

Ingredients

  • 1 cup hazelnuts whole
  • 3/4 cups rice crisp cereal
  • 3/4 cups rolled oats
  • 1/3 cup maple syrup
  • 1/2 cup creamy almond butter no added ingredients
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla bean paste
  • 1/4 tsp salt kosher
  • 1/4 cup cacao powder
  • 1/4 cup hemp seeds
  • 3 tbsp cacao nibs

Instructions

  • Preheat the oven to 350F and prepare two baking sheets.
  • Spread the cereal on one baking sheet and the hazelnuts on another. Bake in the oven for 15 minutes, tossing once halfway through.
  • Roughly chop the hazelnuts into bite sized pieces, or as desired and set aside.
  • In a mixing bowl, whisk together maple syrup, almond butter, melted coconut oil, vanilla bean paste and salt. Whisk until smooth, then add cacao powder and stir to combine again until smooth.
  • Add the toasted cereal, chopped hazelnuts, hemp seeds and cacao nibs and stir to combine. The mixture should be thick and workable.
  • Transfer the mixture into your lined baking pan and flatten down with a spatula. Refrigerate for 2-3 hours or overnight, until firm. When ready to serve, slice into bars. Store in the refrigerator when not enjoying.