No Bake Buckwheat & Hazelnut Bars
Refined sugar, gluten and dairy free, these no bake buckwheat and hazelnut bars are a delicious, nutrient dense snack. Buckwheat is a great, naturally gluten-free substitute and is packed with fibre. They are topped with a homemade 3-ingredient topping too! A great home-made energy bar!
Ingredients
Base ingredients:
- 1½ soft medjool dates pitted (200g)
- ½ cup peanut or almond butter (120g)
- 2 tbsp maple syrup
- 3 tbsp cacao powder
- 1½ cups hazelnuts (210g)
- 1 cup buckwheat flakes or oats (100g)
- Pinch sea salt optional
Topping ingredients:
- 5 tbsp melted coconut oil
- 4 tbsp cacao powder
- 3-4 tbsp maple syrup
- Handful of chopped hazelnuts
Instructions
- Pit the dates and add to a food processor with the other base ingredients. Blend until smooth and well combined. It should be really soft and sticky. If it doesn’t seem sticky enough then add 1-2 tbsp of water and blend again.
- Separate into 12 pieces and press down into silicone tray (or cupcake tray/cases). Refrigerate whilst you make the topping.
- For the topping, mix the ingredients together and pour over the base. Top with some extra chopped hazelnuts. Refrigerate to set.
Notes
- These are best stored in the fridge.
- They will last for at least a week in the fridge.
- They can be frozen too and will last up to 3 months in the freezer.
- I make 12 large bars with this recipe but you can make much smaller bars or cups if you prefer.
- If you would prefer to have a different topping - melted dark chocolate works as well.
Nutrition
Calories: 348kcalCarbohydrates: 31.5gProtein: 7.1gFat: 21.3gSaturated Fat: 6.9gFiber: 3.3g
Tried this recipe?Let us know how it was!