Dark Chocolate & Hazelnut Granola Bars
We're back with another La Belle Assiette collaboration! These delicious treats are made by a 'Dairy Free Modernist Development Chef and Personal Cookery
Tutor'... Say Hello to Mark Apsey
90g Mindful Bites Dark Chocolate & Hazelnut Spread
225g Porridge Oats
25g Sunflower Seeds
25g Flax Seeds
25g Chia Seeds
165g Agave Syrup
40g Hazelnuts (Blanched)
1g Sea Salt
15g Cocoa Nibs
25g Coconut Oil
How To Make:
Melt the coconut oil so that it is liquid, but not hot.
Mix all ingredients together. Using a paddle on an electric mixer is best.
Line a tray with greaseproof paper and press the granola mix in firmly, ensuring there are no gaps or loosely packed areas. Chill in the fridge for a couple of hours until firm. Cut into bite size chunks.
These can be stored in an airtight container in the cupboard, or for a chewier bar, eat from the fridge.
More from Mark here: https://labelleassiette.co.uk/mark-apsey