Ingredients

1 1/2 cup rolled oats
2 pinches salt

1/4 cup honey
1/4 cup cashew butter (or other neutral flavoured nut/seed butter)
1 tsp pure vanilla

2 tbsp macadamia nuts

1/2 cup white chocolate

Method

1. Add rolled oats and salt to a food processor and blend until oats become oat flour – the flour can be as fine or textured as you would like for your bars.
2. Add honey, cashew butter, and vanilla and blend until the dough just comes together.
3. Add macadamia nuts and pulse to chop the nuts slightly and incorporate them into the dough.
4. Shape dough into a rectangle by pressing into the bottom of a parchment paper lined loaf pan, by hand shaping, or by rolling between two pieces of parchment paper. I like my bars to be no more than a centimetre thick.
5. Melt chocolate. You can do this by using a bain-marie method, but I prefer to do this quickly in the microwave. Add chocolate chips to a microwave-safe bowl and microwave in 15 second increments, stirring in between increments. It is important to stir between increments to distribute heat and prevent burning the chocolate. By the 2nd or 3rd increment, the chocolate should look like it is not fully melted, but when stirred, will become silky smooth due to heat distribution. White chocolate can melt faster than other chocolates, so be sure not to over heat it!
6. Pour melted chocolate over the dough and spread evenly. This is easiest to do using a silicone spatula.
7. Place in the fridge overnight (or ~6-8 hours) for the dough to develop the best flavour.
8. Cut into bars!

Notes:

1. White chocolate bars or white chocolate chips work equally as well. Be sure to double check if you get a white chocolate bar that it is just chocolate and not filled (I’ve made this mistake before!)