I wasn’t going to share this recipe because they ended up looking such a mess! Then I realised no one cares. These beauties are the messiest thing (because I didn’t follow my own advice of pressing the mix down before baking) but the flavour is an absolute killer and that’s all that really matters, right!?

INGREDIENTS:

• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/4 cup strong, fresh coffee
• 1 tsp cacao powder
• 2 tsp chia seeds 
• 2 cups of jumbo rolled oats 

FOR THE TOPPING:

• 1 tsp coconut oil
• 2 tsp fresh coffee
• 1 tsp cacao
• Half a bar of dark chocolate 

METHOD:

1. In a heated pan, mix together the coconut oil, syrup and coffee
2. Add in the cacao and chia seeds
3. Remove from the heat and mix in the oats 
4. Bake at 180oC for 25 minutes in a parchment paper lined tin
5. Make up the topping in a heated pan
6. Once cooled pour on the chocolate topping and cover with chocolate espresso beans & all of the toppings