¼cupfull fat canned coconut milk (use thick part from the top of the can)
Toasted hazelnuts for garnishoptional
Add the oats to your food processor along with the hazelnut butter and maple syrup and blend for a few minutes until combined. Add the water, then blend again until the mixture sticks together to form a dough consistency. If using regular oats (see notes below) add more water if the mixture is too dry or more oats if the mixture is too wet.
Lightly grease the bottom and sides of an 8 inch square pan with some oil and line it with parchment paper. Press the dough into the base of the pan and smooth it out using a cake scraper or flat bottomed glass. Chill for 1 hour.
Meanwhile prepare the ganache topping by melting the chocolate over a double boiler. Add the melted chocolate, hazelnut butter, maple syrup and coconut milk to your blender and blend until smooth and creamy.
Use a cake scraper or spatula to spread the ganache on top of the base in an even layer. Then use the back of a spoon to create a swirl effect. Top with some roasted hazelnuts.
Chill for 2 hours, then slice and serve.
Store these bars in the fridge in an airtight container and consume within 5 days.