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
- Preheat oven to 160°C. Place the chia seeds and water in a large bowl and stir to combine. Set aside for 10 minutes.
- 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.
- 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.