• Line a 7 x 5-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Heat cashew butter, coconut oil, honey and vanilla in a saucepan over a very low heat.

  Remove from heat and stir in coconut, cocoa powder, protein powder until smooth, then fold in oats.

  If the mixture seems a little dry, add milk or water a tablespoon at a time until the dough comes together (holds without crumbling).

  Scoop out into the lined pan and smooth out evenly with the back of a spoon.

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, drizzle over the top of the bars and tilt pan to cover completely (or a nice thick drizzle will do). Sprinkle with sea salt.

  Place in fridge for 1hour before removing from pan and cutting into 10 squares.

  Store bars in fridge tightly wrapped for up to 1 week or in an airtight container in freezer for up to 3 months.