Warm the peanut butter with the maple syrup in a small saucepan over a medium heat until smooth.
Take the pan off the heat and stir in the oats and salt thoroughly until everything is evenly mixed.
Tip the mixture into a square tin or container and press it down firmly with a spoon or your hands.
Stir the coconut oil and cocoa powder together in a bowl to make a smooth chocolate layer.
Spread the chocolate over the oat mixture and chill until the top is firm.
Cut everything into squares and serve lightly chilled.
Good to know
When you want something chocolatey but not complicated, these squares are just right. Quick to make, nicely moist and especially good straight from the freezer.
Swaps
Peanut butter → almond butter (contains vitamin E and some calcium; tree nuts) | Maple syrup → date paste (also brings a little fibre) | Rolled oats → buckwheat flakes (naturally gluten-free; choose ones labelled gluten-free)
Allergens
Contains peanuts and gluten (oats, unless labelled gluten-free); for children, cut into small pieces, and fine in pregnancy in normal amounts.
