Chocolate Flapjacks
Ingredients
- 1 cup mixed seeds pumpkin, sunflower, sesame
- 1/3 cup cacao or cocoa powder
- 100 g medjool dates pitted
- 100 g prunes
- 100 g raisins
- 6 tbsp maple syrup
- 250g porridge oats
- 5 tbsp coconut oil
Servings: squares
Instructions
- Blitz the seeds, dates and prunes in a food processor for around 10-15 seconds. Stop before they start to clump together in a ball.
- Add the oats to the processor and pulse several times to reduce their size
- Melt the coconut oil in a saucepan
- add the maple syrup to the melted coconut oil, followed by the cacao or cocoa powder and stir until dissolved
- Combine the coconut oil with the dry ingredients in the processor
- Stir in the raisins
- Line the bottom of a small flapjack tray with greaseproof paper and squash the mixture into the tray
- Add a layer of greaseproof paper on top and squash the mixture down to ensure it is compacted
- Place in the fridge for 2-3 hours before turning the whole slab onto a chopping board, and cutting into 25-30 squares
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cacao
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