Ingredients: 

3 cups rolled oats

1/2 cup maple syrup

1/4 cup almond butter

1/2 cup coconut oil

1/2 cup cacao powder

1 1/2 tsp vanilla extract

Pinch himalayan salt

Chopped dark chocolate (as always, I love using Ombar)

Method:

Line 2 baking trays with parchment paper. In a medium saucepan over medium-high heat, combine maple syrup, almond butter and coconut oil, stirring until everything blends together smoothly. Stir in oats, cacao powder, vanilla, salt and mix until everything is fully incorporated and coated. Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking trays and place on top a few pieces of the dark chocolate ensuring its stuck well onto the cookie. Place in freezer for at least 15 minutes to set.

Store in an airtight container either in the fridge and enjoy!