- 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!