INGREDIENTS
1&1/2 cups of oats
1/2 cup coconut oil
1/2 cup of sugar free maple syrup
1/2 cup LSA
1&1/4 cup almond meal
1 Tbs vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup of chocolate chips
1-2 Tbs good w peanut butter
Additional: extra nuts or seeds chopped roughly for extra crunch and extra nutrients macadamias are the bomb with this.
METHOD
Line a rectangle baking pan with baking paperIn a small saucepan, heat coconut oil, vanilla extract and maple syrup until combined. Stir through to melt. Add oats, LSA, almond meal, cinnamon and salt, fold through until the oats are covered in the liquid mixture. Place half of the oat mixture into the baking tray and press down evenly about 1 cm thick. Place in freezer while you prepare chocolate/peanut butter cream. Heat chocolate and peanut butter and a little coconut oil either in the microwave or in a saucepan and mix well. Remove oats from freezer and pour 1/2 of the chocolate/peanut butter mix directly on top, spreading evenly with a spoon. Top with the remaining oats, spread evenly & press down, then drizzle with left over chocolate mixture. Here is where you add any extra nuts or seeds on top of the chocolate and press down. Crushed Macadamia is the best Place in freezer for 1-2 hours, cut into squares and enjoy!