chocolate hazelnut crispy squares

By granolagina

Ingredients

• 1/2 c unsalted raw hazelnuts, coarsely chopped
• 1.5 c unsweetened brown rice cereal
• 3/4 c rolled oats
• 2.5 oz dark chocolate (70% or more), chopped into chunks
• 1 c unsweetened dried pitted dates, pureed until smooth
• 1/2 c unsalted hazelnut butter or your favorite unsalted nut butter
• 2 Tbsp raw honey

Details

Servings 24

Preparation

Step 1

1. In a medium mixing bowl, add hazelnuts, cereal, and oats. Stir to combine. Set aside.
2. Melt chocolate in a medium bowl over a double boiler. Remove bowl from double boiler and, using a wooden spoon, add pureed dates, hazelnut butter, and honey to melted chocolate. Carefully stir until combined. As mixture stiffens, set bowl over double boiler again as needed.
3. Add chocolate mixture to bowl with cereal mixture and, using a wooden spoon, fold in until thoroughly combined. Scrape mixture into baking pan (9x11x2) pressing down firmly with your hands and smoothing the top. Cover and refrigerate for 30 minutes to 1 hour to allow mixture to set. Cut into 1.5 inch squares and serve immediately. Squares can be kept, covered, in fridge for 3-5 days.
 
NOTES:
Try rolling mixture into truffle-like balls before refrigerating. Makes 24 balls.

24 servings

110 calories
6g fat
2g fiber