METHOD

1. In a large bowl combine the flax and warm water. Set aside for five minutes.

2. In a small bowl, combine the dry ingredients.
3. Whisk the honey, date sugar and butter into the flax egg. Fold in the dry ingredients, then oats and walnuts.
4. Spread the dough onto a large sheet baking sheet lined with parchment paper. Use an offset spatula or rolling pin to make sure the dough is totally flat and extends to the sides of the sheet pan. Bake at 325F for 20 minutes, then let cool.
5. Once the dough is cool enough to touch, slice the dough in the middle and layer one half on top of the other. Press together firmly. You don't have to do this, but this will create a thicker bar.
6. Whisk the carob and coconut oil together, then pour onto the bottom of a sheet pan lined with parchment. Transfer the cooled dough on top of the carob, so that the bottom of the dough touches the carob. Put it in the fridge for a few hours, then cut with a heart shaped cookie cutter or knife and sprinkle with Maldon.