Preheat oven to 350° F/175 C. Line an 8” x 8”/20cm x 20cm baking pan with parchment.

In a large bowl, combine the chia seeds with water and allow to sit for at least 5 minutes. The chia seed needs to rehydrate and gel – this helps the bars hold together when cut.

Whisk in the maple syrup, peanut butter, vanilla, and salt until well blended.

Stir in the cocoa powder until blended and all one color.

Fold in the oats and peanuts until everything is well coated and sticky.

Scrape into prepared pan and press firmly into an even layer, minimizing as much air space as possible so that all the oats and seeds cling together.

Bake for 25-30 minutes until firm in the center and barely darker on the edges.

Allow to cool completely in the pan before cutting into bars.

Melt the chocolate:

Chop the chocolate finely in a bowl.

Heat the bowl over a pot of boiling water (not touching the water), until chocolate is partially melted. Or microwave for 30-40 seconds until starting to melt, then 15 second bursts until mostly melted. Stir to finish melting and create a smooth chocolate.

Drizzle over the bars and sprinkle with chopped peanuts and flaky sea salt.

Store in a sealed container at room temperature for up to 3 days or in the freezer for up to 1 month. Bars will soften slightly as they sit (see note).