These no bake flapjacks are incredibly easy to make and are a real ‘anything goes’. You like it? Chuck it in! Have fun switching up the ingredients to make it your own and create some lovely flavour combinations.
This is also a fab recipe for anyone wanting to reduce the amount of sugar (be it refined or unrefined) that they consume. Start making this with up to 3 tablespoons of syrup to suit your tastes, but feel free to reduce it. I personally like the rich, creaminess of the cacao and the smooth hazelnut butter with just a hint of sweetness from the cranberries and coconut, so I leave the maple syrup out all together.
3 tbsps coconut oil
3 tbsp hazelnut butter (peanut butter would be lovely too or any nut/seed butter that you love)
4 tbsp cacao powder
3 tbsp maple syrup
1 tsp vanilla extract
1 cup oats
3/4 cup pumpkin protein powder - I use nutreelife (or protein powder of your choice)
1/3 cup desiccated coconut
1/3 cup dried cranberries
1/3 cup chopped nuts, cacao nibs or anything else you like
Pinch of salt
Add the coconut oil, nut butter and syrup to a medium pan. Melt and stir together over a very gentle heat.
Take the pan off the heat, add the cacao, vanilla and salt and stir well.
Add the oats, coconut, nuts, nibs and/ or dried fruit and stir thoroughly until everything is combined and beautifully coated.
Press really firmly into a brownie tin lined with greaseproof paper and leave to set in the fridge or freezer.
Slice into little squares and store in an airtight container in the fridge for a week or in the freezer for up to 2 months.