Serves: 3

Ingredients :

For crust:
¾ cup oat flour
2 tablespoons cocoa powder
3 dried apricots, chopped
1/8 cup brown rice syrup
For the layer:
¼ cup rolled oats
½ cup oat flour
¼ cup chocolate protein powder
¾ tablespoon chia seeds
¼ cup peanut butter or almond butter
2 tablespoons light agave syrup or sugar-free syrup
A pinch sea salt
2 teaspoons hulled hemp seeds
½ tablespoon ground flax seeds mixed with 1 ½ tablespoons water (flax egg)
5 tablespoons coconut milk
For topping:
2 tablespoons hemp seeds
2/3 cup semi-sweet or Stevia-sweetened nondairy chocolate chips

Directions :

1. To make oat flour: Grind rolled oats in a blender until finely powdered.
2. To make the crust: Add oat flour, cocoa, apricots, and brown rice syrup into the food processor bowl and process until crumbly. Transfer into a bowl and set aside.
3. Layering: Add oat flour, rolled oats, protein powder, chia seeds, salt, and hemp seeds into a bowl. Mix well with a fork.
4. Add agave syrup, flax egg, and milk and mix well. Transfer into the food processor bowl.
5. Process until thick and dough-like. If the mixture is very dry, add more milk, a tablespoon at a time and process each time. If the mixture is runny, add some oats or oat flour.
6. Place a sheet of parchment paper in a small, square baking dish or small loaf pan. Transfer the crust mixture into the dish. Spread it evenly and press it onto the bottom of the dish.
7. Spread the layer mixture evenly over the crust. Press lightly. Chill for a couple of hours.
8. For the topping: Melt the chocolate chips in a microwave or a double boiler and drizzle on top. Sprinkle hemp seeds on top.
9. Cut into 5 equal portions and serve. You can make a large batch of this and place it in an airtight container in the refrigerator. It can last for about 15 days.