These have been a staple in the Little Venice Cake Company kitchen when you are looking for a protein rich, gluten free, vegan bite of satisfying, nutritious, deliciousness, sweetened with maple syrup.
Blitz 150g gluten free oats with 150g roasted, unsalted almonds and transfer into a bowl. Add 100g crunchy peanut butter, 40g chopped crystallised ginger, 2-3 tablespoons of maple syrup and just enough soya milk (or other non-dairy milk) for the mix to come together.
Press into the base of a lined 20 x 30cm tin using the back of a spoon. Melt 225g dark chocolate with 1 large tablespoon of peanut butter. Spread over the top of the bars and sprinkle with sea salt.
Place in the fridge to harden and set, then cut into 24 -32 bite size pieces. Store in a sealed container in the fridge.
These will keep for up to 3 weeks.