Add the Iswari gluten free oats, walnuts, ground cinnamon, and salt to your food processor and blend until finely ground.
Add the banana, dates, vanilla and peanut butter and process for a few minutes until the mixture forms a dough.
Transfer the dough to a large bowl and knead in the chopped chocolate chunks.
Line an 8inch pan with parchment paper and press the dough into the base of it, using a spatula to smooth it out. Place in the fridge to chill for at least 1 hour.
To garnish, melt the chocolate and peanut butter in a Bain marie.
Cut the dough into 9 squares and top with the melted chocolate mixture.
Store in the fridge in an airtight container.
By: Christina Leopold