Ingredients

· 55 g roasted unsalted peanuts

· 30 g raw cacao powder

· Pinch sea salt

· 140 g rolled oats

· ½ cup raisins

· 2 tablespoons coconut oil

· 1 tablespoon maple syrup

· Roasted unsalted peanuts

For Peanut butter filling

· 2 ripe bananas, peeled, chopped

· ½ cup peanut butter

· 65 g raisins

· 60 ml melted coconut oil

· 1 tablespoon maple syrup

· 1 tablespoon coconut flour

· ¼ teaspoon sea salt

Method

Grease the base and sides of a square cake pan. Line with baking paper, allowing the sides to overhang. Place peanuts, cacao, salt and one cup oats in a processor and pulse until finely chopped. Add the raisins, oil, maple syrup and remaining oats. Process until well combined. Press into base of prepared pan. Use a straight-sided glass to smooth the surface. Place in the fridge until firm. For the filling, blend the banana, peanut butter, raisins, oil, maple syrup, flour and salt, scraping down the sides occasionally, until very smooth. Spread over oat base and use a spatula to smooth the surface. Place in the fridge until firm. Pour over some chocolate filling. Smooth the surface. Place in the fridge for six hours or overnight to set. Cut into bars. Sprinkle with peanuts and salt. Enjoy!