•  The hazelnuts need to be roasted to bring out their flavour so do that first.

Roast The Hazelnuts

• Preheat the oven to 350°F. Place the hazelnuts on a rimmed baking sheet and spread out evenly. Roast in the oven for 10-15 minutes, or until browned and fragrant.

  When the hazelnuts are done roasting, add them to a clean kitchen towel and wrap tightly into a ball. Let them sit wrapped for 1 minute to steam, then rub the towel vigorously to remove the hazelnut skins. It will take a few times, but it’s not necessary to remove all the skins.

Make The Slice

• Line the bottom of a small glass dish 8 x 6 inches approximately with parchment paper.

  To a food processor, add 2 cups of the roasted, blanched hazelnuts (keep 1/2 cup for the topping), oats and coconut and process until a smooth paste forms (about 2 minutes).

  Add the dates, coconut oil, honey, cocoa and vanilla and continue to process until well combined. You can leave it a little chunky to add texture and some different sized 'bits' to the slice.

  Spread mixture evenly into the bottom of the dish. The mixture will be thick.

  Chop remaining 1/2 cup hazelnuts and spread them evenly across the top.

  Cover the dish and place it in the freezer for at least an hour to firm up and set.

  Remove the dish from the freezer and lift the parchment paper with the bars out of the pan and place the bars on a cutting board. Cut into 12 or more pieces. Store in the fridge for softer bars or freezer for firmer bars.