1½ cups unsalted cashews
1 cup rolled oats
½ cup coconut oil, melted
½ cup brown rice syrup
1 pinch salt flakes
½ cup cocoa powder
2 tbsp coconut flakes
Coconut oil spray
In a food processor or good blender whizz the cashews for 2-3 minutes until they form a paste (scraping down the sides every 30 seconds if needed).
Add oats, half the coconut oil, half the brown rice syrup and blend for another 2-3 minutes.
Line a 8 x 8 inch baking pan with parchment paper and lightly coat with coconut oil spray (use melted coconut oil if do not have).
Scrape mixture into pan and press down firmly, spreading evenly to all edges. Use the bottom of a jar to really compress the mix.
In a large bowl, whisk together rest of brown rice syrup, melted coconut oil and cocoa powder until smooth and well-combined. Pour over dough, spreading evenly with the back of a spoon.
Sprinkle with coconut flakes and salt flakes.
Refrigerate for minimum 1-2 hours before slicing.
Store in the refrigerator for up to 1 week.