Cookie Dough Bars
If we call them mini cereal bars, it means we can have them for breakfast right?
Cookie dough base made with rolled oats and gluten-free flour, laced with hazelnuts and finally topped with puffed rice and melted dark Lindt chocolate.
Ingredients
2 cups flour (GF: 1 cup gluten-free flour mix + 1 cup ground rolled oats)
1 tsp salt
1 level tsp bicarbonate of soda
1 level tsp baking powder
½ cup brown sugar
½ cup chopped hazelnuts
¾ cup melted coconut oil
1/3 cup water
2 tsp vanilla extract
2 cups puffed rice
1½ cups dark chocolate, melted (I love Lindt Piccoli Couvertures, Ecuador 70%)
Method
Pre-heat oven to 180 degrees Celsius.
Sift together flour, salt, bicarbonate of soda and baking powder.
Mix in brown sugar and hazelnuts.
In a small pot, mix together coconut oil, water and vanilla extract. Add this to the dry mixture to form a dough.
Press the dough into a greased baking tray.
Bake at 180 degrees Celsius for 20-25 minutes or until the dough has browned just slightly.
Melt the chocolate in a double boiler or steam pot and stir in the puffed rice. Once the cookie dough base is cooked, pour the chocolate and puffed rice mixture onto the top of the base.
Allow to cool down for 10min before cutting into squares. The base will still be a bit warm at this point so it will still be soft enough to cut.
Allow to cool down completely before placing in the freezer for 15min. Take the tray out of the freezer and cut along the lines again. Separate the blocks and store in an airtight container.
