125g Almonds

125g Oats

40g Rice Malt Syrup

2tbsp Melted Coconut Oil

1tsp Vanilla Powder


2tbsp Almond Butter (or other variation)


60g Coconut Oil

60g Raw Cacao Butter

15g Raw Cacao Powder

1tsp Rice Malt Syrup

Pink Himalayan Salt


  • For the base whizz up the Almonds in a food processor to a finely chopped consistency
  • In a bowl add the Almonds to the Oats, Syrup, Oil and Vanilla and stir well to combine
  • Line a rectangular tin with baking parchment and add the mixture, spreading into all the corners and make it as level as possible
  • Then spread the Almond Butter across the base to get a smooth layer before refrigerating
  • For the top, melt the Oil and Butter in a pan then add the Cacao, Syrup and Salt – mix well
  • Carefully pour this evenly on top of the almond butter and let it set in the fridge for at least 2 hours

Makes: 20-24 squares, depending on size