- Line the bottom and the sides of the baking tray with parchment/wax paper. In a microwave safe dish, melt 3 tbsp of coconut oil.
- Whisk the hazelnut butter (or nut butter of choice), maple syrup and vanilla into the coconut oil. Whisk in the cacao powder until fully incorporated.
- Combine chocolate mixture with the rolled oats, shredded coconut, sprouted chia/flax and salt.
- Press the mixture into a baking tray. Set in the freezer for a minimum of 30 minutes. Cut into desired size. Enjoy!
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