Snacking without a guilty conscience and a piece of childhood packaged vegan and healthier. That’s exactly how you could describe this wonderful recipe from Melanie (@bymelonie) in a few words. Let yourself be enchanted:   For the cream filling

• 200 g dates (weight with pit)
• 200 ml hazelnut drink
• 100 g organic chickpeas (cooked)
• 100 g hazelnuts
• 1 tbsp organic hemp nut cocoa spread
• 1/2 tsp salt

For the base

• 50 g soy flakes ground into flour
• 50 g oat flakes ground into flour
• 100 g of the cream filling

For the glaze

• 150 g dark chocolate (chocolate drops work very well)
• 1 tbsp coconut oil

  Preparation

1. First, roast the hazelnuts at 180° top/bottom heat in the oven for approximately 10-15 minutes.
2. Meanwhile, pit the dates and soak them in the hazelnut drink for 10 minutes.
3. In the meantime, you can already grind the oat and soy flakes into a fine flour in a food processor and then set aside in a bowl.
4. When the hazelnuts are done roasting, you can best remove the dark skin from the nuts by rubbing them with a clean dish towel. (Tip: For this, it’s best to watch Melanie’s video)
5. Now you can add the hazelnuts together with the soaked dates, chickpeas, hemp nut spread, and salt to the food processor and blend everything until a nice hazelnut-date cream forms.
6. Mix 100 g of this cream with the ground oat and soy flakes for the base and spread it in a flat baking pan. (Tip: Best to press it down firmly with a tablespoon)
7. Then spread the remaining hazelnut-date cream as a second layer on top and place the baking sheet in the freezer for 2 hours.
8. After 30 minutes, the cream should have become somewhat firmer, so you can already cut the entire mass into small bar shapes. (Info: Works better than when completely frozen.)
9. Finally, heat the chocolate together with the coconut oil in a soup plate over a pot of hot water until it becomes liquid.
10. Then turn the frozen bars once in it and the homemade vegan Bueno bars are ready.

  Little Tip For turning in the chocolate, either two small dessert forks or two toothpicks work very well. After coating, you can hold the bars briefly in the air—because they are frozen, the chocolate also sets very quickly and doesn’t stick as easily to the surface where you place the bars. They also come off baking paper very easily.