Raw coconut and cacao fudge flapjacks
For the flapjack base
1 cup oat flour
3/4 cup oats
1/4 cup desiccated coconut
1/3 cup sultanas (or chocolate chips for a more decadent treat)
3 tbsp unrefined liquid sweetener (maple syrup, agave etc)
1/3 cup melted coconut oil
1/3 cup almond butter (or any other nut butter)
For the cacao fudge layer
1/2 cup cacao powder
1/3 cup unrefined liquid sweetener (coconut blossom nectar, maple syrup, agave, etc)
1/2 cup cashew butter (or any other nut butter)
1/2 cup melted coconut oil
1 tsp vanilla extract
Pinch of salt
Optional: desiccated coconut, chopped nuts to sprinkle on top.
For the flapjack base-
Melt the coconut oil, nut butter and natural sweetener together in a pan over a low heat, stirring frequently. Take off the heat, add the remaining ingredients and stir together until everything is coated and combined.
Spoon the mixture into silicon moulds or a tin lined with greaseproof paper. Press down firmly to make sure the mixture is nice and compact and fully stuck together.
Put into the freezer.
For the cacao fudge -
Add all the ingredients (apart from the cacao powder) to a pan and heat gently until everything has melted together and combined. Remove from the heat and stir in the cacao powder until the mixture is smooth. Spoon on top of the flapjack base (optional: sprinkle with any toppings you like) then pop back in to the freezer to set.
They will keep in the fridge for up to a week or in the freezer for up to 3 months.