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.
Don’t forget to line the pan with parchment paper, otherwise you will have issues to remove the bars without ruining their shape. I made this mistake before photographing mine and that’s why the bars on the photos look slightly broken.
For a Keto version: substitute the oats and spelt flour with 1,5 cups almond flour or almond meal. You may need to increase slightly (with about 1 tablespoon) the coconut flour in case the mixture is still too wet. Use low carb chocolate chips (with 80% cocoa). Substitute the honey with ¾ cup xylitol or 1 cup erythritol. Use 2 tablespoon of erythritol or xylitol also for the chocolate, instead of coconut sugar.
Make sure you read the content on the peanut butter package before buying it: it should contain only peanuts and nothing else. Some products contain hydrogenated oils which are very unhealthy.
If you don’t have time to make a homemade chocolate, just melt 7 oz/ 200 g store bought dark chocolate and spread it on top. If you are not concerned with sugar or carbs, you can choose normal milk chocolate.