Add the oats to a food processor and blitz to a fine crumb. Now add the remaining ingredients apart from the cacao nibs and blitz again until you get a chunky dough.
Add the cacao nibs and blitz again briefly to combine.
Line a small tray with baking paper, then transfer the oat mix. Squish down to cover the base and into the corners.
Break up the chocolate and add with the coconut oil to a saucepan and heat gently on a low heat until melted. Don’t over stir.
Now pour over the oats to cover.
Drizzle the peanut butter/tahini over top of the chocolate and swirl around a little.
Sprinkle some sea salt flakes and add the hazelnuts and pop in the fridge to firm up–at least an hour.
Keep in the fridge.