Blend the oats and almond until flour.
In a small saucepan, melt the peanut butter, maple syrup, coconut oil.
Add the oats and coconut flakes into a pan. Combine until coated.
Transfer the mixture into a baking pan 25×11 cm, lined with parchment paper.
Wash the saucepan and melt the chocolate, coconut oil. Pour on the crust.
Wash the saucepan again and melt 1 1/2 tbsp of the peanut butter. Drop teaspoonfuls of the peanut butter on the chocolate. With a wooden stick or knife, swirl the peanut butter.
Keep on the freezer for about 30 minutes. Remove from a baking pan. Cut into small bars.