Ingredients
- Base:
- 1 cup walnuts – 120g – raw, unsalted
- 1/2 cup rolled oats – 45g – old fashioned, gluten-free if needed
- 2 tbsp raw cacao powder or unsweetened cocoa powder – 12g – not sweetened cocoa mix
- 1 tbsp raw honey – 21g – or maple syrup for vegan – for binding
- 1 tsp vanilla extract – 5ml
- Pinch sea salt – 1/8 tsp
- 1 tbsp extra virgin olive oil or coconut oil – 15ml – melted – for chewy texture
- 1 tbsp chia seeds or ground flaxseed – 8g – optional – for omega-3
- 2-3 tbsp water or unsweetened almond milk – if needed to bind
Instructions - Prep:
- Line small 8×4 or 8×8 inch pan with parchment, leave overhang
- Reserve 2 tbsp chopped walnuts for topping
- Toast – optional but adds depth:
- In dry pan on medium, toast walnuts and oats 3-4 minutes until fragrant – cool completely – skip if you want raw version
- Mix:
- Add 3/4 cup walnuts + 1/2 cup oats to food processor
- Pulse 8-10 times until coarse crumb with some chunks – do not make flour
- Add cacao powder, salt, chia if using – pulse once
- Add honey, vanilla, olive oil – process 10-15 seconds until sticky dough forms
- If too dry, add 1 tbsp water at a time – dough should stick when pressed
- Add remaining 1/4 cup walnuts roughly chopped – pulse 2-3 times to keep crunch
- Press:
- Transfer to lined pan
- Press firmly and evenly with damp hands or back of spoon – compact well so bars hold
- Sprinkle reserved 2 tbsp walnuts on top, press lightly
- Dust with tiny pinch extra cacao if you like deeper chocolate finish
- Set:
- Refrigerate 60-90 minutes until firm – no baking needed
- For firmer chewy texture, freeze 30 minutes then refrigerate
- Cut and Serve:
- Lift out using parchment
- Cut into 9 squares or bars with sharp knife
- Serve chilled – chewy, rich, nutty chocolate flavor
- Store:
- Fridge 7 days airtight
- Freezer 3 months – thaw 10 minutes before eating
- Keep cool – honey softens in heat
