Chocolate flapjacks
Makes a batch of 16 treats
Ingredients:
Base:
200g of oats
50 g raisins
75g sunflower oil
4 tbsp maple syrup
100g cashew or peanut butter
Chocolate:
50g cocoa powder
125 ml maple syrup
50g cashew butter
100g coconut oil
Cacoa nibs or chocolate chips for decoration (optional)
method:
To make the base, simply heat the coconut oil in a pan over a low heat, then pour in to a mixing bowl, adding in your cashew butter and maple syrup, and stir until a lovely thick sauce forms.
Add the oats and raisins into the bowl, combining all the ingredients together, then pour mixture into a 20cm x 20cm baking tray lined with baking parchment, and press mixture firmly across the tray in an even layer.
Place in oven for 15 mins at 180 degrees, or if you want to keep the flapjacks raw, just place in the freezer for 15-20 minutes instead.
Meanwhile, prepare the chocolate topping by melting the coconut oil, then place oil into a mixing bowl and add in the maple syrup, cashew butter, and cacoa powder, whisking together to form a thick and velvety sauce like consistency.
Take the flapjack base out of the oven and allow to cool, or take out of the freezer if you have opted to keep the flapjacks raw, and pour chocolate topping over the top, smoothing it across the entire surface with the back of a spoon or spatula.
Sprinkle with cacaoa nibs, then place in freezer again for 15 minutes to set, before taking out and slicing ready to serve!
These can be stored in the fridge for 2-3 weeks, or freezer for up to 2 months, enjoy!
