METHOD

1. First make the base: Mix together the oat flour, oats, cocoa/cacao powder, Natvia and cinnamon in a bowl.
2. Melt the coconut oil, dark chocolate and peanut butter then pour into the dry ingredients and mix well to combine.
3. Tip into a lined tin and press down using your fingers to form an even layer. Chill in the fridge while you make the topping.
4. Melt the peanut butter and Natvia then stir in the buckwheat groats. Spread this on top of the base to cover in an even layer then scatter over the cacao nibs. Chill in the fridge for at least 4 hours.
5. When ready to serve, remove from the fridge and place on a chopping board. Cut into 10-12 bites - then enjoy!