1 cup gluten-free oats (I get mine from iherb.com)

½ cup hazelnut meal

½ cup almond meal

2.5 tbsp coconut nectar

1/3 cup coco flour

¼ cup coco oil

1 tsp vanilla bean powder

1 chia egg

1/4 cup coconut milk

90 g raw salted caramel chocolate, chopped (I use Loving Earth)

50g raw dark chocolate, melted, to top (I use Loving Earth)

1. Preheat the oven to 160 degrees Celsius.
2. In a mixing bowl, place all ingredients, except the dark chocolate. Mix until well combined.
3. Press into a greased and lined baking tray (approx. 28cm x 13 cm).
4. Bake for 15 minutes or until lightly golden.
5. Allow to cool.
6. Place the melted dark chocolate in a piping bag and top using a criss-cross pattern.

 

Note: I gently melted my chocolate over low heat using a small saucepan.

 

Serves 8.