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Add the oats, almond butter, maple syrup, almond milk and melted coconut oil to a bowl and mix well to combine. It should be soft and sticky. If it doesn’t seem sticky enough, add another 1- 2 tbsp of almond milk and mix again.
Spoon this mixture into a lined 23x16cm loaf tin or container and press down until flat. Refrigerate whilst you melt the chocolate.
Add the chocolate to a bowl and melt over a pan of hot water. Pour over the base. Refrigerate again to set.
Once firm, cut into bars and store in the fridge.