Step 1

Preheat oven to 300°F (150°C). Line the bottom of a 4x7-inch baking dish with parchment paper.

Step 2

Combine the oat flour, almond butter, maple syrup, coconut oil, and vanilla extract in a mixing bowl. Mix until you get a slightly crumbly dough. Transfer to the prepared baking dish and press it down firmly using the bottom of a glass.

Step 3

Bake for 18-20 minutes or until golden brown. Let cool completely and keep the shortbread in the baking dish.

Step 4

Whisk together the hazelnut butter, maple syrup, and tahini In a small bowl. Slowly pour in the melted cocoa butter and whisk gently until fully incorporated. Stir in the salt.

Step 5

Pour over the shortbread base and refrigerate for at least 2 hours or until the hazelnut layer is firmer. You can speed up the process by placing the baking dish in the freezer.

Step 6

Run a knife around the edges of the baking dish. Remove the preparation from the baking dish and slice into 8 thin bars.

Step 7

Melt the dark chocolate with the cocoa butter over a double boiler. Using a dipping tool, dip each bar into the melted chocolate. Place the dipped bars on a silpat or parchment paper and refrigerate 10 minutes, or let cool at room temperature to set the chocolate.

Step 8

You can then wrap each bar individually with plastic film and keep them at room temperature for up to 2 weeks. For a firmer hazelnut layer, keep the bars in the refrigerator.