The easiest flapjacks you will ever make! Packed with nourishing ingredients, protein and slow-releasing carbohydrates, these chocolate oaty squares are not only delicious, but good for you! Vegan & GF.
Preheat the oven to 180°c fan assisted/200°c/390°f.
Melt the almond butter, honey/maple syrup and coconut oil together in a saucepan until runny and combined.
Mix together the oats, cacao and chia seeds in a large bowl. Add the wet ingredients into the dry and mix well until everything is evenly coated. The mixture should be firm but sticky. If you find your mix is too dry and won't clump together, add a little water and mix again.
Pour the mix into a lined 8x8 baking tin and use the bottom of a glass to push it down into one firm even layer.
Bake in the oven for 13-15 minutes, or until starting to brown around the edges but still soft in the middle.
Wait for the flapjack to cool completely before removing it from the tin and cutting into 9 squares. Finish by drizzling with melted chocolate.
These chocolate flapjacks will keep in an airtight container for up to 5 days.
For variations on this recipe, see within the post.
Vegan: Use maple syrup rather than honey.
Gluten-free: Assure your oats are certified gluten-free.
A few ingredient notes:
Recipe courtesy of georgieeats.co.uk