2 cups gluten free oats
1 cup organic salted creamy peanut butter
1/4 agave cup (more if you want sweeter)
1/2 cup cacao nibs
1/4 cup cacao powder
Mix all in a bowl until sticky. Adjust peanut butter and agave to get it sticky. Press into rectangle 14x9 baking dish . Freeze 2 hours. Cut when frozen as they fall apart fast. Store in freezer or fridge.