Ingredients:

  • 2 cups rolled oats (180g)
  • 0.5 cup natural almond butter (125g)
  • 0.33 cup raw honey (112g)
  • 1 tsp vanilla bean paste
  • 1 cup dark chocolate chips 70% cacao (170g)
  • 1 tbsp virgin coconut oil
  • 0.5 tsp flaky sea salt

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, ensuring there is a two inch overhang on the sides for easy removal.
  2. Combine 0.5 cup natural almond butter and 0.33 cup raw honey in a large bowl.
  3. Stir in 1 tsp vanilla bean paste and 0.5 tsp flaky sea salt.
  4. Fold in 2 cups rolled oats until every flake is dark, glossy, and coated. Press the mixture firmly and evenly into the bottom of the prepared pan.
  5. In a separate small bowl, combine the dark chocolate chips and coconut oil. Heat in the microwave in 20-second intervals, stirring between each, until the chocolate is glossy and smooth.
  6. Pour the melted chocolate ganache over the oat base, tilting the pan to achieve edge-to-edge coverage.
  7. Evenly sprinkle the flaky sea salt over the wet chocolate layer. Refrigerate the pan for at least 1 hour until the chocolate is matte and firm.
  8. Lift the block out of the pan using the parchment handles and slice into 16 even squares.