These flapjacks are so easy to make and keep really well in the freezer so you can have snacks on hand for when you need them. I've replaced the classic butter and refined sugar combination for nut butter and natural sugar, so it's a little healthier than the usual, but just as delicious.
These flapjacks are suitable for vegans and those who are gluten-free.
Serves 12
10 minutes prep, 30 minutes baking
Ingredients
200g large porridge oats
100g small porridge oats
100ml coconut or groundnut oil
100ml peanut/almond butter
50g coconut sugar
50ml maple syrup
100g dark chocolate chips (min 70% cacao)
Method for Chocolate and Peanut Butter Flapjacks
Pre-heat the oven to 160 degrees C/320 degrees F. Line a 23x23 cake tin with baking parchment.
Melt the coconut oil and stir in the nut butter and maple syrup.
In a large bowl, mix together the two types of porridge oats and coconut sugar. Then pour over the liquid ingredients, mixing well to ensure everything is coated.
Finally stir through the chocolate chips.
Bake in the middle of the oven for 30 minutes until golden at the edges. Cut into 12 squares and enjoy!
These will keep in an airtight container for 1 week and in the freezer for 2 months.
Please let me know how you get on with this recipe in the comments below!