1 cup rolled oats
3/4 cup almond flour – I used Bob’s Red Mill
1/2 cup peanut butter
1/4 cup maple syrup
160 g dark chocolate (or 1 cup) – melted
Line an 8 X 8 baking tin with parchment and set aside.
Into a large bowl combine the oats, almond flour, peanut butter and maple syrup. Transfer mixture to lined baking tin and pat down to ensure everything is evenly distributed. Tip: I use the base of a cup to flatter everything down.
Pour melted chocolate over the almond flour mixture and evenly disperse using a spatula or the back of a spoon.
Place in the freezer and set for 2 hours before enjoying.
Let the bars thaw for 1-2 minutes before bitting.
Optional, top with melting white + dark chocolate for drizzle affect.