Preheat your oven to 180C.
Add the water to a bowl and sprinkle in the Gelatin. Mix well and allow to bloom. (Bloom just means to leave it to stand and swell, nothing fancy.)
Melt cacao butter (or coconut oil) then add the honey and cacao butter to the gelatin mix and stir well to combine.
Add all the dry ingredients to a large bowl and mix well. Pour over the gelatin liquid and stir well to combine and coat everything well.
Bake for 25-30 mins until golden on top. I chopped my bars and then re-baked for an extra 5-10 mins to make them extra crunchy but you do you.
Store in the fridge for up to a week or the freezer for up to 6 months.