Base; 

• 3/4 cup almond meal 

• 1/3 cup sunflower seeds 

• 1/3 cup rolled oats 

• 1/2 cup desiccated coconut 

• 2/3 cup medjool dates, pitted 

• 3 tbsp cacao powder 

• 100g butter 

• 1.5 tbsp honey

• Pinch of salt 

Choc Top; 

• 50g butter 

• 2 tbsp coconut oil 

• 2 tbsp cacao powder 

• 1 tbsp honey 

• 2 tbsp almond or peanut butter

1. Add all dry ingredients for the base to a food processor and pulse until smooth

2.  Melt the butter and honey over a low heat on the stovetop until melted 

3. Pour the butter, honey and dates into the dry mix and pulse until incorporated

4. Press firmly into a lined baking dish and place into the freezer to firm while making the chocolate top

5. To make the chocolate top, place the butter, coconut oil, honey, cacao powder and nut butter into a small saucepan and melt over a low heat until combined

6. Pour the choc sauce over the base and place back into the freezer to set for at least 2 hours before slicing

Tips:
Store this slice in the freezer and it’s ready to eat straight from there.