Updated: Oct 16, 2019
This one is a favourite of ours when it comes to making snacks for the work week. We will tend to make this healthy flapjack on a Sunday, and then take one to work each day.
Although they are healthy, that doesn't mean you should have too many of them... they do still have a few calories! It is hard to resist them once you've made them though, such a tasty convenient snack to have!
Below is the recipe that we use, but as always you can be creative and make your own version - tag us in your pictures if you do, we want to see your creations (Instagram - @herbivore_health)! Or drop us an email to tell us how it went!
Makes: 8 - 10 Servings | Prep time: 10 minutes | Cook time: 25 minutes
For the main flapjack part
200g whole rolled oats
2 tablespoons desiccated coconut
400ml oat milk
1 ripe banana
2 dessert spoons of date syrup
2 dessert spoons of nut butter
Handful of walnuts
For the topping
100g Dark Chocolate
1 dessert spoon of coconut oil
Margarine/oil to lightly grease the tin/dish
Making the Flapjack
1) Preheat oven to 180 degrees Celsius.
2) Mix the Oats and Coconut together and put to one side
3) Blend (in a blender) the banana and oat milk until smooth
4) Heat in a saucepan the banana oat milk, agave syrup and nut butter until it is all mixed together
5) Mix the contents of the saucepan with the oats and desiccated coconut then crush the walnuts and mix in
6) Grease a baking dish and smooth the flapjacks into the dish. Put in oven for 20 minutes. Check after 15 though, just in case!
7) Once cooked, cover it to keep the moisture in and set aside to cool down for 20 minutes
8) After 20 minutes, make the chocolate topping by breaking the chocolate into a saucepan and mix with the coconut oil on a low heat until melted and smooth. Be careful not to let it burn! Low heat and constant stirring is key.
9) Pour the melted chocolate on the flapjack, smooth over and put it in the fridge to cool.
10) Once the chocolate has re-set, cut, serve, enjoy. Store in the fridge for the week ahead!