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¾ cup chickpeas / 120g
6 Jerusalem dates
2 tablespoons unsweetened peanut butter
½ cup oatmeal / 40g
20g hazelnuts, coarsely ground
40g raw almonds, coarsely ground (20 whole for topping)
1 tablespoon cocoa
1 teaspoon cinnamon
Boil the chickpeas that have been soaked in water overnight and drain the water.
Remove the seeds of the dates and soften them in hot water for 10 minutes.
Put the boiled chickpeas, dates, peanut butter, oatmeal, cocoa and cinnamon in a food processor and process until you get a homogeneous consistency.
Put the mixture in a deep bowl, add the ground hazelnuts and almonds and mix.
Put it in a 20cm square baking dish and spread it evenly by pressing it well with your hand. (If there is a special mold for bars, you can place them one by one)
Cut it into 10 slices and place the almonds you have separated on the bars by pressing them lightly, so that 2 almonds are on each slice.
Bake in a preheated oven at 180 degrees for about 20-25 minutes until the bars are dry.
