Crunchy Filling:

• 1 cup oats
• 1 TB maple syrup
• 1/4 cup+ 2 TB sugar (I used coconut sugar, this time)
• 2 TB almond butter
• 1/2 tsp vanilla
• 1/8 tsp sea salt

Chocolate Bottom and Top:

• 2 bars of chocolate (I used one dark chocolate bar and one milk chocolate bar, this time!)

Preheat oven to 325.

Add all the crunchy filling ingredients to a food processor and turn on until every thing is well combined and the oats are in very small pieces. Spread the filling on a parchment lined baking sheet and bake for 15 minutes. Remove from the oven and allow to cool.

Melt 1/2 the chocolate over a double boiler.

Pour the chocolate into molds or a parchment lined pan in a thin and even layer. Put the chocolate in the refrigerator for 10 minutes.

Melt the rest of the chocolate over a double boiler.

Remove the refrigerated chocolate and add a layer of crunchy filling on top. Pour the melted chocolate on top and refrigerate for 10 minutes. Enjoy!