Line an 8x8 inch square baking dish with parchment paper and set aside.

In a large food processor, measure oats and process on high for 15-20 seconds. The oats should be a mixture of fine flour and some larger pieces.

Add unsweetened shredded coconut, buckwheat flour, and salt. Process on high another 5-10 seconds.

Measure real maple syrup, honey, and coconut oil into your food processor with the dry ingredients. Process on high another 15-20 seconds until it is well combined. The mixture might seem a bit too soft, but it will set as you chill it.

Use a sturdy spoon or spatula to stir in the chocolate chips.

Transfer the dough to your parchment-lined pan, then pack it down tightly.

If you want to jazz things up a bit, sprinkle a few more chocolate chips and a bit of flaky salt over the top and press down gently.

Freeze the dough for 1-2 hours, or put in the fridge overnight.

Once the dough is firm, remove from the pan using the parchment paper, and cut into squares. I like to cut into 25 squares, which are about 1.5x1.5 inches (this is around the same size as the Heavenly Hunks you would buy at the store). If you want larger chunks, you can cut 4x4.

Store copycat Heavenly Hunks in an airtight container in the fridge for up to a week. You can also freeze for longer, just thaw in the fridge before eating.

This copycat Heavenly Hunks recipe is perfect for after-school snacks, grab-and-go breakfasts, and more! My kids absolutely love them...and so do I!