A thick layer of chocolate and nut butter is nestled between two layers of a delicious and coconutty oatmeal crust, for a delicious dessert perfect for any occasion. These melt in your mouth peanut butter oat bars are easy to make and seriously moorish!
55g Oat Flour
60ml Coconut Oil
1 tbsp Maple Syrup
Pinch of Salt
Dash of Cinnamon
100g Dark Chocolate
4 tbsp Nut Butter of choice
Mix together the oats, oat flour and a pinch of salt in a bowl. Add in the coconut oil and maple syrup.
Set aside 1/3 of the mixture. Press the remaining 2/3 into a parchment paper lined tin. Place in the freezer for 15 minutes to set.
Break up the chocolate into a heatproof bowl and melt using a bain-marie or in the microwave. Mix your nut butter in to create the smooth velvety filling. I used a combination of almond butter and tahini.
Pour the chocolate mixture over the oat base and then sprinkle the remaining 1/3 of the mixture on top.
Pop back into the freezer for 45-60 minutes.
Store in an airtight container in the fridge for up to 5 days.