Combine 1/4 cup honey, 1/3 cup peanut butter (tahini or seed butter works well as a nut free alternative) 1/3 cup melted coconut oil or unsalted butter, 1/4 tsp sea salt and 2 cups of rolled oats. Mix until well combined, tip in to a tray lined with baking paper and smooth out evenly. Pop in the freezer to set while you make the ganache. Add 150ml cream or coconut cream to a small saucepan over medium heat. Bring to a soft boil and stir in 150g good quality dark chocolate. Remove from the heat, whisk gently until smooth and glossy. Pour on top of the oat mixture and smooth out evenly. Place in the freezer to set for at least an hour. Remove, and slice in to squares. Dust with a little cocoa if you like. Store in the fridge.