Donna Hay’s Chewy Chocolate Almond Bars

1 cup (250g/8¾ oz) almond butter
½ cup (125ml/4¼ fl oz) pure maple syrup
½ cup (60g/2 oz) coconut flour
⅓ cup (45g/1½ oz) rolled oats
2 teaspoons vanilla extract
choc-almond topping
180g (6¼ oz) dark (70% cocoa) chocolate, chopped
½ cup (125g/4½ oz) almond butter

Line a 20cm (8 inch) square cake tin with non-stick baking paper, allowing paper to overhang on all sides.

Place the almond butter, maple, flour, oats and vanilla in a bowl and mix to combine. Using the back of a spoon, press mixture into the prepared tin.

To make the choc-almond topping, place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth.

Add the almond butter and stir until combined.

Pour the chocolate over the base and spread evenly.

Refrigerate for 1 hour or until firm.

Cut into bars.

Store in an airtight container in the fridge.

MAKES 18 BARS