Combine all ingredients for the base and mix well.
Press into a small dish lined with baking paper and flatten the top.
Melt the coconut oil over a low heat. Mix in cacao and rice malt syrup for the topping, until smooth. Pour over base and refrigerate until set.
Slice into 14 pieces.
74 cal / 310 kj per serve, Fat: 1.6g, Carbs: 13.2g, Protein: 1.5g
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