Method

1. Pre-heat oven to 180°c fan (350°F, gas mark 4) and line a 8 x 8 inch baking dish / tin with grease-proof paper. Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when baked.
2. In a large bowl, combine the almond flour, oats, Options hot chocolate, baking powder, maple / agave syrup and melted coconut. Mix well to combine.
3. Add 3/4 of the base mixture to the tin (save the other 1/4 for the crumble on top). Use your fingers to press down until you have a tightly packed, even layer. Set aside. The texture of the mixture should be squidgy. If it feels too dry, add in a splash more coconut oil / syrup.
4. Pour the chocolate nut butter over the top and level out, making sure it’s even and gets right into the edges.
5. Sprinkle the remaining crumble on-top of the chocolate in an even layer, making sure the majority of the filling is covered.
6. Place in the middle of the oven and bake for 30 minutes. You’ll know they’re ready when the filling is bubbling and the crust is golden brown in colour.
7. Remove from the oven and allow to cool fully in the tin before lifting the slab out of the tin and cutting into squares with a sharp knife. It’s important they are cool because as they cool they will bind together. If you try. cutting them warm, they’ll turn into a crumbly mess. 
8. Serve and enjoy. Great served with a sprinkle of Options hot chocolate powder, with a Options hot chocolate on the side.