Step-by-Step Instructions

1. 1.Prepare the Baking Pan

   Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later.

2. 2.Prepare Oat Flour

   Measure 1 cup (90g) of rolled oats. Pour the rolled oats into a blender and blend until they form a fine flour. Transfer the oat flour to a large mixing bowl.

3. 3.Combine Base Ingredients

   To the bowl with oat flour, add 1 cup (100g) of ground almonds, 2 cups (480g) of natural peanut butter, and 1/3 cup + 1 tablespoon (90ml) of maple syrup. Mix all ingredients thoroughly with a spatula until well combined and a thick dough forms.

4. 4.Press Base into Pan

   Transfer the peanut butter mixture into the prepared baking pan. Use a spatula to spread the mixture evenly and press it down firmly into the pan, creating a compact base. Refrigerate the base while preparing the chocolate topping.

5. 5.Prepare Chocolate Topping

   Chop 160g of dark chocolate into small pieces and place them in a microwave-safe bowl. Add 1 tablespoon of coconut oil. Melt the chocolate and coconut oil in 15-20 second pulses in the microwave, stirring after each pulse, until completely melted and smooth.

6. 6.Add Chocolate Layer

   Remove the chilled peanut butter base from the refrigerator. Pour the melted chocolate evenly over the peanut butter base. Use a spoon or spatula to spread the chocolate into a smooth, even layer.

7. 7.Chill and Serve

   Refrigerate the bars for at least 30 minutes, or until the chocolate topping is firm. Once chilled, lift the bars out of the pan using the parchment paper overhang and cut them into squares before serving.