100 g Coconut Oil
90 g Blackstrap Molasses
15 g Dark Muscovado Sugar
25 g Agave syrup
240 g Rolled Oats
50 g Pecans, roughly chopped
50 g cocoa nibs
Grated rind of 1 Orange
Preheat the oven to 180° (350°F) Gas Mark 4. Grease an 18 cm square tin.
In a large pan, melt together the coconut oil, molasses, sugar and agave syrup. Stir until the sugar has dissolved.
Pour in the remaining ingredients and mix together really well.
Pour into the prepared tin and level the top.