Add the GF oats to your food processor along with the hazelnut butter and maple syrup.Blend for a few minutes until combined. Add the water, then blend again until the mixture sticks together to form a dough consistency.
Lightly grease the bottom and sides of an 8 inch square pan with some oil and line it with parchment paper.
Press the dough into the base of the pan and smooth it out using a cake scraper of flat bottomed glass. Chill for 1 hour.
Meanwhile prepare the ganache topping by melting the chocolate over a double boiler.
Add the melted chocolate, hazelnut butter, maple syrup and coconut milk to your blender and blend until smooth and creamy.
Use a cake scraper or spatula to spread the ganache on top of the base in an even layer. Then use the back of a spoon to create a swirl effect.
Top with some roasted hazelnuts.
Chill for 2 hours, then slice and serve.
Store these bars in the fridge in an airtight container and consume within 5 days.
By: Christina Leopold