Cooking Instructions
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Step 1
Line an 8x8-inch glass dish or pan with
Nonstick Cooking Spray (as needed)
.
Step 2
Add
Oats (270 g)
,
Oat Flour (95 g)
,
Peanut Butter (160 g)
,
Raw Honey (85 g)
,
Unrefined Coconut Oil (45 mL)
,
Maple Syrup (30 mL)
,
Vanilla Extract (5 mL)
, and
Ground Cinnamon (as needed)
to large bowl. Stir thoroughly until mixture is well combined.
Step 3
Divide the mixture in half and add one half to the prepared dish. Spread the mixture evenly until it covers the bottom then press into place. I like to get my hands slightly damp so I can press it firmly without the mixture sticking to my hands, then I use the back of a spatula to flatten it out.
Step 4
Once the bottom layer is complete, place the dish in the freezer for 10-15 minutes, or refrigerator for 20-30 minutes if your dish is not freezer safe, while you prepare the filling.
Step 5
For the filling, add the
Cacao Nibs (60 g)
or powder to a small bowl, followed by the remaining
Unrefined Coconut Oil (15 mL)
,
Raw Honey (20 g)
,
Maple Syrup (15 mL)
and
Pure Vanilla Extract (2 mL)
. Stir to combine, then add in
Peanut Butter (160 g)
and continue stirring until a thick, smooth consistency is reached.
Step 6
Remove the pan from the freezer and gently spread the filling evenly over the bottom oat layer, then return to freezer for 5-10 minutes, or until the filling has begun to harden.
Step 7
Add remaining oat mixture on top of filling and spread evenly, then press down to create the final top layer. Refrigerate for 15-20 minutes or until top layer has hardened.
Step 8
Remove and cut into squares.
