Oat Log stuffed with peanut butter & Emelia molasses

Ingredients

• 230 gr. oats
• 115 gr. cocoa
  
• 130 gr. Emelia
• 65 gr. melted coconut oil
• 1/2 teaspoon salt
• 160 gr. peanut butter Emelia

Method

  Put the oats, molasses, coconut oil, salt and cocoa in the blender bucket.
  Beat well until you have a solid ball with a homogeneous mixture.
  Put the mixture between two sheets of cooking paper.
  With a roller we open in a rectangular shape.
  Cover 3/4 of the rectangle with a thin layer of peanut butter.
  Roll to the side that is not covered with peanut butter.
  Wrap it and leave in the refrigerator to  for 2-3 hours
 
  Cut and serve.