In a bowl, mix oat flour, salt and cinnamon.

In another bowl, mix tahini, vanilla extract, agave syrup and almond milk.

Add the liquid mixture to the dry one and mix everything well and let it stand for 10-15 minutes for the oats to soak.

Pour the mixture into a baking pan covered with baking paper and bake for 15 minutes at 180°C.

Melt chocolate over a steam and pour it over the base.

If desired, add some tahini to the chocolate and create patterns with a toothpick.

Allow to cool and harden, then cut into cubes.

Store in the refrigerator.