Step 1

Melt the chocolate over a double boiler.

Step 2

Remove from heat and mix with the hazelnut butter until well combined.

Step 3

Let it cool at room temperature for a few minutes and place the bowl in the refrigerator for at least 2 hours. Once it is firm, remove from the refrigerator and let sit at room temperature, the hazelnut butter will become a little bit softer and easier to work with.

Step 4

Add the rolled oats, oat flour and protein powder to the bowl of a food processor. Process for 3-5 seconds, or until the oats are roughly chopped. Transfer to a mixing bowl.

Step 5

In a small pan, combine the brown rice syrup, coconut sugar, and almond butter. Heat on medium heat until everything is well combined and the sugar is dissolved.

Step 6

Pour the brown rice mixture over the oats and protein powder. Stir in the vanilla extract and mix using a wooden spoon or spatula until you get a soft and sticky dough.

Step 7

Add the rice crisps and mix until they are well incorporated. Do not overmix to keep the crunchy texture.

Step 8

Place the dough between two sheets of parchment paper and roll it using a pastry roller. You want to have a really thin layer of dough.

Step 9

Cut the dough into 12 rectangles of about 4x2 inches.

Step 10

Using your hands, form a small log with the chocolate hazelnut butter (about 1 tbsp). Be careful, if your kitchen is too hot, the hazelnut butter will be really soft. I recommend you keep the chocolate hazelnut butter in your refrigerator if it is the case.

Step 11

Add the chocolate hazelnut butter log on top of a rectangle, leaving about 1/4-inch on the sides. Top with another rectangle of dough.

Step 12

Carefully press the sides to close bar. Repeat with the next 5 bars.

Step 13

Place in the refrigerator for at least 1 hour.

Step 14

The bars will keep at room temperature, or in the refrigerator if it's too hot outside.