Line an 8-inch square pan with parchment paper.
In a small food processor, add the
Gluten-Free Rolled Oats (2 1/4 cups)
Unsweetened Coconut Flakes (1/2 cup)
Sea Salt (to taste)
. Pulse about seven or eight times, until the oats are broken down and coarsely ground. Transfer to a large bowl.
Next, melt the
Coconut Sugar (1/2 cup)
Coconut Oil (3/4 cup)
in a microwave safe bowl. About 20 seconds.
Pour the coconut oil mixture over the oats and stir to combine. Divide the oat mixture in half and press half of it firmly into the bottom of the pan.
Next, in a microwave-safe bowl, combine the
Creamy Peanut Butter (3/4 cup)
Dark Chocolate (1 cup)
. Heat at 50 percent power, stopping every 30 seconds to stir.
Remove the bowl from the microwave before everything is totally melted, about 90 seconds total. Let rest on the counter, stirring occasionally until smooth.
Pour the chocolate peanut butter mixture on top of the crust, then sprinkle the remaining oat mixture over that. Cover and refrigerate for at least 4 hours, or until firm.
Slice into bars and serve!