Prepare an 8 x 8 inch (20 x 20 cm) baking tray by lining it with baking paper.
In a medium saucepan, mix together the honey, peanut butter and coconut oil. Heat over low heat, until everything is melted. Bring to a simmer and cook for 1 minute. Remove from the heat and allow to cool for 10 minutes.
Once cooled slightly, stir in the almonds, rolled oats and most of the chocolate (leave some to top the bars).
Transfer the mixture into the lined tray and firmly press it down.
Tops with the remaining chocolate, then refrigerate for minimum 2 hours.
Once chilled, cut into 12 bars and store in a air tight container in the fridge for up to 2 weeks.
You Might Also Enjoy
Chocolate Kale Smoothie
Mini Vegan Paleo Raw Mango and Passionfruit Cheesecakes
Melanie has always had a keen interest in healthy lifestyles, she has completed a Bachelor of Health Science with a Major in Acupuncture, with the final months of study living in a Chinese Medicine Hospital. She is has recently completed her Cert III in Fitness and is currently undertaking her Cert IV in Fitness and holds a Certificate in Chinese Herbal Nutrition and Advanced Diploma in Chinese Herbal Medicine. Read more