In a frying pan over medium heat combine oats, spelt flour and coconut flour. Mix for 4-5 minutes until you start noticing the flour darkening just a bit. Remove from heat (don’t let it become brown) and transfer to a large mixing bowl.

Place a small saucepan on the heat and combine inside the butter, peanut butter and honey. Mix until all are combined very well and the mixture is homogeneous. Pour into the mixing bowl with the flour.

Add vanilla extract and stir with a wooden spoon to make a dough. Let it cool for 15-20 minutes and add also the chocolate chips (make sure the dough is cool, otherwise they would melt).

Spread the dough on the bottom of a small pan (8 x 5 inch / 20 x 12 cm or similar) lined with parchment paper. Leave the pan in the fridge.

In a small saucepan heat the cream until it starts simmering. Lower the heat and and let simmer, mixing from time to time, until the cream reduces its quantity significantly and becomes yellowish. Let cool.

Melt the cocoa butter on a double boiler (or on a pan but at a very low heat). Add the cocoa powder and the coconut sugar. Stir very well until incorporated. The mixture will remain grainy because of the coconut sugar: this is not an issue. Remove from heat and let cool.

Make sure both mixtures have cooled down and have the same temperature. Using a rubber spatula add the cream to the cocoa mixture, folding gently. Pour the resulting smooth mixture on top of the cookie dough and spread it with the spatula.

Cover the pan with cling film and let the bars refrigerate for few hours before serving them.

Cut the bars with a sharp knife.

Store in the fridge for up to a week.