You can buy pre-ground flaxseeds (linseeds) or grind your own in a coffee grinder. Store any excess in the fridge or freezer as they tend to go rancid quickly once ground.
Makes 8 decent slices
* 2 cups (265g) dried dates
* 4 tablespoons coconut oil
* 2 tablespoons maple syrup
* 2 tablespoons cocoa powder
* 1 teaspoon pure vanilla essence
* 1/2 teaspoon ground cinnamon
* 2 teaspoons ground flaxseeds (linseeds)
* 2 small pinches fine sea salt
* 1/2 cup (60g) hazelnuts, toasted, skins rubbed off and roughly chopped *
* cocoa powder, extra, for dusting
Place all the ingredients except for the hazelnuts into a food processor and blend until the mixture is reasonably fine and paste-like. You may need to stop the machine on occasion and mix it with a spoon to help your processor along.
Transfer date mixture to a medium bowl and mix the hazelnuts through by hand. Press the mixture into a baking paper lined tin (I used a loaf tin), smoothing off the top with the back of a spoon.
Refrigerate for at least 1 hour or preferably overnight before slicing. Dust with cocoa powder if you like and serve. This will happily store in an air-tight container in the fridge for 5-7 days, if for some strange reason it's not eaten before then!
* To toast the hazelnuts, cook in a preheated oven at 180 C/350 F for 8-10 minutes, shaking the tray a few times during cooking, until golden. Remove from the oven and tip onto a clean tea towel. Rub the hazelnuts between the towel to remove some of the skin. You will probably not be able to remove all the skin, that's fine, do your best.