Step 1:    Preheat oven to 160 degrees Celsius and line a square or rectangle baking tin with baking paper. 

Step 2:    In a large bowl, combine all dry ingredients and mix well. 

Step 3:    In a small saucepan, combine the honey and butter and mix over a low heat for approximately 5 minutes or until the butter has melted and the mixture has thickened slightly. Remove from heat and add the vanilla essence and cacao.

Step 4:   Once cooled slightly, add the liquid to the dry ingredients and mix until well-combined.

Step 5:    Firmly press the mixture into the lined pan to make a flat, tight and even layer.
Bake for approximately 40 minutes or until golden brown. Check after 30 minutes.

Step 6:    Cool in the baking paper on a wire rack for 10 to 15 minutes. Cut into small bars.
The bars can be stored in an airtight container for up to 2 weeks.

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