As with most homemade treats, they tend to fall apart easily. That’s because there’s not some no-name chemical holding them together. However, I do have a couple of tricks to make them less crumbly. First, store them in the freezer. They hold together better and last longer that way. Second, use plenty of elbow grease when you press them into the pan. And lastly, if you want to add some extra sticking security, then feel free to add 1/3 cup of honey or brown rice syrup. I personally prefer these bars without the additional sweetener, but if you want some additional sweetness and hold, that’s your best bet. Serves 6 1¼ c rolled oats 1 c hazelnuts 2 Tbsp cacao powder 1 c dates, pitted, diced, and soaked in water for about 10 minutes 3/4 c peanut butter 1. Heat oven to 350ºF. Spread oats and hazelnuts on 2 separate baking sheets. Bake hazelnuts for 10 minutes on top rack and oats for 15 minutes on bottom rack. Remove from oven and let cool. 2. Roll cooled hazelnuts around in paper towel using your palms to release skins. Place peeled hazelnuts into blender with cacao. Pulse to chop nuts. Add dates. Blend into sticky, doughlike mixture. 3. Place into large bowl with oats and peanut butter and stir to combine. 4. Place in parchment-lined loaf pan and press down firmly to form. Freeze for at least 1 hour before slicing. Slice and serve immediately or store in airtight container in freezer up to 1 month. NUTRITION (per serving) 250 cal, 8 g pro, 23 g carb, 5 g fiber, 11 g sugars, 16 g fat, 2 g sat fat, 60 mg sodium MORE: Five Ridiculously Easy Juicing Recipes
