Roasted Almond & Dark Chocolate Oat Bites

Method

1. Pre-heat your oven to 160C (140C fan) and spread the raw almonds across a baking tray in a single layer.
2. Roast the almonds for 10 to 12 minutes until lightly golden and aromatic, then allow them to cool completely before coarsely chopping.
3. In a dry frying pan over medium-low heat, gently toast the jumbo rolled oats for 3 to 4 minutes until warm and nutty, then transfer them to a large bowl.
4. Add the chopped roasted almonds, ground flaxseeds, chia seeds, cocoa powder, ground cinnamon, and sea salt to the toasted oats, stirring well.
5. In a small bowl, combine the almond butter and chicory root syrup, warming gently in the microwave for 15 seconds to soften before stirring in the vanilla extract.
6. Pour the warm almond butter mixture and unsweetened almond milk into the dry ingredients, mixing thoroughly with a spatula until a firm dough forms.
7. Fold in the finely chopped 85% dark chocolate pieces until evenly distributed throughout the dough.
8. Portion the mixture into 12 equal portions, rolling each firmly between your palms to compact the ingredients so they hold together.
9. Place the bites on a parchment-lined plate or tray and chill in the refrigerator for 30 minutes to firm up before serving.

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