1 ½ cups rolled oats
1 cup oat flour – rolled oats blended into a flour in the food processor
1 tbsp Mabel & Joy Balance Organic Cacao Superfood Booster
1/4 tsp salt
1/2 cup melted coconut oil
1-2 tbsp date syrup or any liquid sweetener. I used 1 tbsp, but you may need a little more depending on the texture of the oats/oat flour
140g dark chocolate – I used 85%
1/2 cup tahini
2 tbsp date syrup – or any other liquid sweetener
Method1. Mix the oats, oat flour and salt in a bowl, then pour in the coconut oil and date syrup.
2. Press 2/3 of the mixture into a 20x20 square tin, and then freeze for 15 minutes. In the meantime prepare the chocolate filling.
3. Break up the chocolate into a heatproof dish and add in the tahini and date syrup. You can either melt it over a pan of boiling water or in the microwave.
4. Pour the mixture over the oat base, then sprinkle over the remaining 1/3 of the oat mixture.
5. Return to the freezer for 30-60 minutes, before cutting into bars.