1/3 cup almonds
2 tbsp each of pumpkin seeds (pepitas), sunflower and linseeds
1/2 cup almond meal
75g desiccated coconut plus 1 tbsp etra
400g raw nutella (see below)
2/3 cup (100g) hazelnuts
1 cup (100g) cacao powder
100g extra virgin coconut oil
100ml maple syrup
Raw Nutella - soak hazelnuts overnight in water. The next day, drain and rinse well.
Place hazelnuts in a food processor and whiz until fine. Add 1/4 tsp salt and pulse to combine. Add 1/4 cup (25g) cacao and whiz to combine, then add 25g coconut oil and whiz. Repeat, alternating between cacao and coconut oil, scraping down sides of bowl, until combined. Add maple syrup in a thin stream to form a paste. If mix splits, add warm water, 1-2 tbsp at a time, to bring back together.
Whiz almonds, pumpkin and sunflower seeds in a small processor until roughly chopped. Combine with linseeds, almond meal, coconut and raw nutella.
Line a slice tin with plastic wrap. Press mix into the pan and sprinkle with extra coconut. Cover with plastic wrap and chill 30 minutes or until firm.
Recipe courtesy of Delicious Superfoods