1 tablespoon white chia seeds

¼ cup (60ml) water

½ cup (125ml) maple syrup

¾ cup (70g) rolled oats

¾ cup (70g) toasted protein flakes

1 cup (140g) hazelnuts, finely chopped

½ cup (70g) wholemeal lupin flour

½ cup (40g) desiccated coconut

6 fresh dates (90g), pitted and finely chopped

50g 70% dark chocolate, melted

1. Preheat oven to 160°C. Place the chia seeds and water in a large bowl and stir to combine. Set aside for 10 minutes. 
2. Add the maple syrup, oats, flakes, hazelnut, flour, coconut, cacao nibs and date and stir well to combine. Press the mixture firmly into a lightly greased 20cm square tin lined with non-stick baking paper. Cook for 25–30 minutes or until golden. Set aside in the tin to cool completely. 
3. Using a serrated knife, slice into 8 bars. Place on a tray lined with non-stick baking paper and drizzle with the chocolate. Place in the fridge for 10 minutes or until set. Serve.

Note: this recipe has been adapted from Donna Hay’s website.