– Almond flour – Rolled oats – Salt – Almond butter – Coconut oil – Maple syrup – Vanilla
Preheat oven to 350F and line 8×8 pan with parchment paper and nonstick spray.
In a large bowl, combine almond flour, oats, and salt.
In a medium sized bowl, whisk together almond butter, coconut oil, maple syrup, and vanilla until well combined.
Add wet ingredients to dry, stir until fully combined. Press 2/3 of the dough into the bottom of the baking dish.
Using a double boiler, place chocolate chips and coconut milk in glass bowl. Stir often until chocolate chips are completely melted.
Pour melted chocolate on top of oat base. Crumble remaining 1/3 of the oat crumble onto the top of the chocolate. Bake for 30 minutes. Let cool 30 minutes, then refrigerate for 1 hour.