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posted in Food & Drink > Recipes
    • ½ teaspoon Sea Salt
    • ¼ cup Dutch Processed Cocoa Powder
    • 1 cup Chopped Hazelnuts (not pre-roasted)

    • ⅓ cup Canola Oil
    • ½ cup Maple Syrup
    • ½ cup packed Brown Sugar + 2 Tablespoons
    • 2 tablespoons Praline Paste or Hazelnut Butter
    • ⅓ cup Water
    • ½ teaspoon Hazelnut Extract

    • ½ cup chopped Vegan Dark Chocolate

    1. Preheat oven to 160 celsius and have a cookie sheet on hand.
    2. Mix Rolled Oats, Salt, Cocoa Powder and Hazelnuts in a large mixing bowl. Set aside.
    3. In a small saucepan, combine Maple Syrup, Brown Sugar, Sea Salt, Praline Paste, Oil and Water. Whisk, bring to a boil, take off the heat and pour into Oat mixture.
    4. Add Hazelnut extract and stir well till all of your oats and nuts are coated with the mixture and spread out on baking tray in a single layer.
    5. Bake for 30 minutes, and then stir mixture. Bake for another 30 minutes.
    6. Once baked, removed from oven and let cool thoroughly. Once cooled, stir in chopped Chocolate.
    7. Store in an airtight container.


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