Nutella Ferrero Bars

• 80g Bulk Nutrients Matrix+ in Choc Hazelnut
• 130g plain flour
• 50g coconut oil
• 50g Nutella
• 70ml sugar-free maple syrup
• 20ml unsweetened almond milk
• 10ml vanilla essence
• 80g (6 chocolates) Ferrero Rocher hazelnut chocolates, crushed 

1. Step 1: Heat-treat the flour by microwaving for around 1 minute (flour should not be consumed raw).
2. Step 2: Once cooled, sift together the flour, cocoa and protein powder and mix well in a large bowl.
3. Step 3: Melt together the coconut oil and Nutella in a medium bowl, then add the syrup, almond milk and vanilla. Mix until well-combined, then add to the dry ingredients in the large bowl. Mix with a spoon, then knead with your hands to form a dough.
4. Step 4: Press the dough evenly into a square cake lined with baking paper or foil. Top with crushed Ferrero Rochers, then freeze for about 30 mins until set. Cut into 8 bars. Can be stored in the fridge or freezer.

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.