So here we have a nutty, oaty chocolate base, a high protein cookie dough layer smothered in a rich dark chocolate topping with crunchy hazelnuts and cacao nibs. The dream right?! These little indulgent bites are huge in flavour and a certain to satisfy a sweet tooth and chocolate cravings.
You might look at the recipe and think it’s weird to have butterbeans (or chickpeas) listed in the ingredients but trust me, mixed with the other ingredients to sweeten, it creates the best cookie dough texture and is the perfect element to go with the chocolate base and topping.
Simply whizz up, layer in a tin, melt the chocolate and shove in the fridge until set and cut into pieces – then they’re ready to grab, no baking needed. The challenge is to see how long they last!
For the chocolate base –
- 100g oats (I used Mornflake)
- 100g hazelnuts
- 2 scoops chocolate protein powder (I used Awesome Supplements vegan chocolate salted caramel protein)
- 3 tablespoons cacao or cocoa powder (I used Bioglan)
- 4 tablespoons maple syrup (I used Indigo Herbs)
- 2 tablespoons smooth almond butter (I used Meridian)
For the cookie dough layer –
- 1 x can butterbeans or chickpeas, drained well
- 4 tablespoons maple syrup
- 30g coconut sugar (I used The Groovy Food Company )
- 3 tablespoons coconut flour (I used The Groovy Food Company)
- 2-3 tablespoons almond milk (I used Almond Breeze)
- 1 teaspoon vanilla extract
For the chocolate hazelnut topping –
- 2 tablespoons coconut oil (I used The Groovy Food Company )
- 1 x 85g bar Seed & Bean Silician Hazelnut Dark Chocolate
- Hazelnuts, chopped
- Cacao nibs (I used Indigo Herbs)
- First make the base: Pulse the oats and hazelnuts in a blender or food processor (I use my Ninja Kitchen Nutri Ninja) until broken down. Add the other ingredients and blend until the mixture is combined. Press into a lined tin or tub (I used a 20 x 22cm one) then set aside.
- Clean out the food processor/blender and add all of the ingredients. Blend for a few minutes until totally smooth and quite thick. Spoon this over the base and spread out evenly.
- Gently melt the coconut oil and chocolate (broken up into pieces). Pour over the cookie dough to cover, scatter over chopped hazelnuts and cacao nibs and chill in the fridge for at least 4 hours to set.
- Once set and ready to serve, pop out onto a board and cut into pieces. Enjoy! Keep remaining pieces in a tub in the fridge for up to 4 days.