1 handful mixed seeds – I used pumpkin, flax and sunflower seeds for this
100g dairy free dark chocolate – melted
Preheat your oven to 180 Fan / 200 C / 350 F / Gas 6 and on a small baking tray roast the hazelnuts for 20 minutes
While they're cooking, melt the coconut oil and set aside to cool
Take the hazelnuts out of the oven and allow to cool for 10 minutes before rubbing vigorously between your hands or in a clean t-towel to remove the skins (I don't tend to be overly fussy when doing this!)
Tip the peeled hazelnuts into a food processor and whizz until very finely chopped.
Add the coconut oil to the hazelnuts along with the pitted dates, cacao powder, vanilla extract, 4 tblsp almond milk and the maple syrup
Whizz everything until well blended and smooth. If the mixture seems too thick add a little more almond milk - you want it to be a spreadable consistency but also not completely liquid!
Tip into a large bowl and add the ground almonds, mixed seeds and melted dark chocolate and using a rubber spatula give everything a good mix until well combined
Tear a piece of clingfilm to cover the base and sides of a 7 x 9 tin/dish and tip your fudgy mixture in, spreading out flatly and evenly
Chill in the fridge for a couple of hours before cutting into bars or bites
Store in the fridge for up to a week
Recipe by The Cook & Him at https://thecookandhim.com/recipes/fudgy-hazelnut-nutella-bars/