Food recipes
Chocolate Hazelnut Squares
Chocolate Hazelnut Squares Ingredients: oats spartan, real semi-sweet chocolate baking chips, seeds, chia seeds, dried nuts, hazelnuts or filberts peanut butter, smooth style, without salt honey shortening confectione...
Chocolate Hazelnut Squares
Ingredients:
oats
spartan, real semi-sweet chocolate baking chips,
seeds, chia seeds, dried
nuts, hazelnuts or filberts
peanut butter, smooth style, without salt
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
In a large bowl, combine oats, chocolate chips, chia seeds, and half of the hazelnuts.
Set aside.
In a medium bowl, combine peanut butter, honey, and coconut oil.
Microwave until melted, stirring every 20 seconds so the oil does not burn.
Remove from microwave and pour peanut butter mixture into oat mixture.
Stir thoroughly until combined.
The chocolate chips will melt and create a chocolate mixture.
Pour mixture into an 8x8 baking pan and press down using a spatula.
Top with additional chocolate chips and the rest of the hazelnuts.
Refrigerate until firm, about 30-40 minutes.
Cut into squares.
Enjoy!
Notes: Squares are best kept in the refrigerator.
They will become too soft if left at room temperature because of the coconut oil.
Ingredients:
oats
spartan, real semi-sweet chocolate baking chips,
seeds, chia seeds, dried
nuts, hazelnuts or filberts
peanut butter, smooth style, without salt
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
In a large bowl, combine oats, chocolate chips, chia seeds, and half of the hazelnuts.
Set aside.
In a medium bowl, combine peanut butter, honey, and coconut oil.
Microwave until melted, stirring every 20 seconds so the oil does not burn.
Remove from microwave and pour peanut butter mixture into oat mixture.
Stir thoroughly until combined.
The chocolate chips will melt and create a chocolate mixture.
Pour mixture into an 8x8 baking pan and press down using a spatula.
Top with additional chocolate chips and the rest of the hazelnuts.
Refrigerate until firm, about 30-40 minutes.
Cut into squares.
Enjoy!
Notes: Squares are best kept in the refrigerator.
They will become too soft if left at room temperature because of the coconut oil.