Step 1

Preheat oven to 180°C and line a 15cm x 25cm baking pan with baking paper.

Step 2

In a food processor, whiz oats until fine, then transfer to a large bowl.

Step 3

Add the almonds, walnuts and cashews to the food processor and whiz until roughly chopped (a mix of small and large pieces is great). Add mixture to oats with 1/4 tsp sea salt and stir well to combine.

Step 4

Warm the honey, tahini, ground cardamom and olive oil in a small saucepan over low heat, whisking until smooth. Pour over oat mixture.

Step 5

Add eggwhites and stir to combine, adding a little extra water if mixture is too dry.

Step 6

Whiz dark chocolate in a food processor until roughly chopped. Fold the chocolate through the oat mixture.

Step 7

Pour mixture onto the lined baking tray, pressing down with the back of a spoon until a smooth, even surface. Bake for 20-25 minutes until light golden and the surface feels firm to touch. Cool in pan for 15 minutes, then remove from the baking tray by lifting the baking paper and allow to cool on a wire rack.

Step 8

Slice when completely cool into bars.Store in an airtight container or wrap individually in plastic wrap and store in the freezer.