For the base

1. 100g oats
2. 3 tablespoons coconut flour
3. 1 teaspoon cinnamon
4. 2 tablespoons tahini or nut butter
5. 4 tablespoons Natvia synbiotic Natural Sweetener (UK) / Natvia Gut Activation Sweetener (AU)
6. 2 tablespoons coconut oil
7. 2-3 tablespoons oat milk

For the topping

1. 1 tablespoon coconut oil
2. 3 tablespoons tahini or nut butter
3. 3 tablespoons Natvia synbiotic natural sweetener
4. 75g mixed chopped nuts

For the drizzle

1. 2 tablespoons zero icing sugar
2. 1 tablespoon cocoa powder
3. Dash of water 
4. Edible gold glitter spray (optional)

1. Blitz the oats, coconut flour and cinnamon in a blender. Melt the coconut oil, tahini/nut butter and Natvia then pour into the blender along with the milk and blend again until combined to form a dough mixture.
2. Press into a greased and lined loaf tin then bake at 180C for 10-15 minutes until golden and firm then leave to cool.
3. Meanwhile melt the coconut oil and tahini/nut butter then mix in the Natvia and nuts. Spread over the base then chill in the fridge for 30 minutes.
4. Mix together the icing sugar, cocoa powder and a dash of water to form a slightly runny mixture, then drizzle over the top of the nuts. Spray the golden spray over if using. Return to the fridge for a further 30 minutes.
5. When ready to serve, pop out of the tin, slice into bars and enjoy!