Chocolate-Hazelnut Ferrero Crackle

• 100 grams rolled oats
• 75 grams buckwheat groats
• 65 grams hazelnuts, raw
• 15 grams chia seeds
• 1 large banana, still yellow and not too ripe
• 30 grams water
• 25 grams unrefined coconut palm sugar, coarsely grated
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon pure vanilla extract
• 13 grams cocoa powder

1. Preheat your oven to 180*C/350*C. Spread the oats in a thin layer on a baking sheet and toast for about 5-8 minutes; it should smell nicely toasted but not approaching bitterness. Do the same for the buckwheat groats, for 3-5 minutes.
2. Spread the hazelnuts on a baking sheet and toast in the oven for about 3 minutes; keep an eye on them, taking care not to burn them. If using the oven rather than a dehydrator, lower the temperature to 65*C/150*F.
3. Slice the banana into rough coins and use either a food processor or stick blender to combine with the water, palm sugar, salt and vanilla extract. Add the cocoa powder and process again until you get a completely smooth liquid.
4. Combine the oats, buckwheat groats, hazelnuts and chia seeds in a mixing bowl and pour in the banana-cocoa mixture, using a silicone spatula to scrape up as much of the delicious mix into the crackle. Stir to combine.
5. Spread the mixture onto a non-stick silicone mat or baking parchment placed on a baking sheet. No need to press down the mixture; let it clump up naturally in parts. Stick it in your oven or dehydrator (set to 68*C/155*F) for at least 4-5 hours while you sleep/do laundry/get your Instgram game on/procrastinate.
6. After it's out of the oven/dehydrator, let it cool completely whilst picking on/fisting the crispy, crunchy and chocolatey clusters, then transfer to an air-tight container. Enjoy with your choice of milk/yogurt/ice cream/alone.

rolled oats, buckwheat groats, hazelnuts, chia seeds, banana, water, sugar, salt, vanilla, cocoa

Taken from food52.com/recipes/61532-chocolate-hazelnut-ferrero-crackle (may not work)