Preheat oven to 160 degrees Celsius and line a square or rectangle baking tin with baking paper.
In a large bowl, combine all dry ingredients and mix well.
In a small saucepan, combine the honey and butter and mix over a low heat for approximately 5 minutes or until the butter has melted and the mixture has thickened slightly. Remove from heat and add the vanilla essence and cacao.
Once cooled slightly, add the liquid to the dry ingredients and mix until well-combined.
Firmly press the mixture into the lined pan to make a flat, tight and even layer.
Bake for approximately 40 minutes or until golden brown. Check after 30 minutes.
Cool in the baking paper on a wire rack for 10 to 15 minutes. Cut into small bars.
The bars can be stored in an airtight container for up to 2 weeks.
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