Preheat oven to 180°C. Mix together oats, almonds and ¼ cup coconut oil in a large bowl. Transfer to a roasting tray and bake for 15 minutes until toasted and fragrant. Allow to cool slightly, then add to a food processor and blitz until finely chopped.

Add the maple syrup, cocoa, almond butter, Mon’s Flavors Chai Spice blend, salt and the remaining 2 tbsp. coconut oil. Blitz until the mixture clumps into a dough, adding a little water if needed.

Press firmly and evenly into the base of a small slice tin lined with baking paper. Refrigerate while you make the filling.

To make the berry jelly filling, place all ingredients into a blender along with 2 tbsp. water. Blend until smooth. Transfer to a saucepan and bring to a simmer over medium heat. Cook for 3 minutes, whisking constantly, until thickened. Pour over the base and smooth the top. Chill while you make the topping.

To make the topping, place chocolate, cocoa and coconut oil in a small bowl. Set over a small saucepan of filled ⅓ of the way with water. Bring to a gentle simmer over medium-low heat. Stir until the chocolate is melted and the mixture is smooth and combined.

Pour over the jelly filling and evenly sprinkle over the Mon’s Flavors Chai Spice Mix. Refrigerate for 4 hours or overnight, until set.

Slice into 8-10 rectangles with a hot knife and store in the fridge.