Ingredients:

  • 2 cups rolled oats (180g)
  • 1/2 cup natural almond butter (125g)
  • 1/4 cup pure maple syrup (60ml)
  • 1/2 tsp flaky sea salt
  • 9 oz dark chocolate bars, 70% cocoa (250g)
  • 1 cup full-fat canned coconut milk (240ml)
  • 1 tsp pure vanilla extract
  • 1/2 tsp espresso powder

Instructions:

  1. Line the pan. Place parchment paper in a 20cm square pan.
  2. Mix the base. Combine 180g rolled oats, 125g almond butter, 60ml maple syrup, and half the salt in a large bowl.
  3. Press firmly. Transfer the oat mixture to the pan and press down until it is a flat, even layer.
  4. Chilled set. Place the pan in the fridge for 10 minutes until the base feels firm to the touch.
  5. Heat the milk. Warm 240ml coconut milk in a saucepan over medium heat until small bubbles form around the edges.
  6. Melt the chocolate. Remove from heat and stir in 250g chopped dark chocolate bars, vanilla, and espresso powder.
  7. Rest and stir. Let the mixture sit for 2 minutes, then whisk gently until it becomes glossy and dark.
  8. The pour. Pour the ganache over the oat base and spread it until the surface is smooth and mirror like.
  9. The final chill. Refrigerate for at least 2 hours until the chocolate is firm and matte.
  10. Slice. Use a warm knife to cut into 12 squares until you hear the slight crackle of the base.