Ingredients
Dairy Free, RSF (GF, Paleo, Vegan Option) 
45 mins (plus chilling time) 
Makes 15-20 squares - 1 cup rolled oats (for GF & paleo options, replace the cup of oats with a mix of sunflower seeds & flaked coconut)
- 2 cups mixed nuts & seeds, roughly chopped (I've used almonds, macadamias, pecans & sunflower seeds)
- 1 cup flaked coconut
- ¾ cup natural peanut butter (I use ‘Pics Peanut Butter’)
- ¼ cup coconut oil
- ¼ cup pure raw honey (or maple for vegan option)
- ½ cup pure maple syrup
- ½ tbs vanilla powder or extract
- ¼ ts flaked sea salt
- 100g dark chocolate, melted (for drizzling)
Method
- Pre-heat your oven to 170 degrees celsius.
- Combine the peanut butter, coconut oil, honey, pure maple and vanilla in a large mixing bowl and stir until smooth.
- Add the oats, nuts and seeds, coconut and sea salt, and mix well.
- Pour the mixture into a paper lined brownie pan (approx 19cm x 30cm) and place into the oven for 35 minutes.
- Once cooked and golden brown, remove from the oven and set aside to cool.
- Now place the tin into the fridge to cool and set overnight (or into the freezer for a couple of hours).
- Once set, cut the slice into bite sized pieces or larger bars (depending on your preference) and drizzle with dark chocolate.
- Store in the fridge. Enjoy!
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