● First make the base by mixing the coconut oil, coconut sugar, vanilla and salt.
● Add the oat flour and rolled oats and stir until combined. Press into the prepared tin and bake for 15 minutes.
● Meanwhile make the filling by mixing the apples with the honey and cinnamon to coat them evenly.
● For the crumble topping blitz all of the crumble ingredients in a food processor until they form a ball.
● Once the base is cooked, turn the oven up to 190°C (170°C fan). Layer the apples evenly over the base so they are flat. Press them in slightly.
● Pour any leftover juice over the apples.
● Break off pieces of the crumble topping and scatter them over the apples. Bake for 40 minutes on the middle shelf.
● For the sauce: open the chilled can of coconut milk and pour off the water into a glass - you can use it for a smoothie.
● Spoon out the solidified milk into a medium pan, add 100ml honey and 1 tbsp coconut oil.
● Bring to the boil and then reduce the heat to medium and cook for 10 minutes slightly covered, then reduce to a simmer for a further 5 minutes. Remove from the heat, let the caramel cool, stir in the salt.
● When the bars are cooked, cool then refrigerate for 4-8 hours or overnight to set, then cut into 16-20 bars.
● Serve drizzled with sauce, with more on the side.
