Ingredients

  • ½ cup peanut butter
  • 1–2 tbsp coconut oil
  • ½ cup maple syrup
  • 1½ cups oats
  • 50g dark chocolate

        Method

        1. Gently melt the peanut butter in a pan. Add the coconut oil and maple syrup, and mix together.

        2. Add the oats and combine

        3. Pour into a parchment-lined baking tray and press. It should be about 1 cm thick. Refrigerate for ½ hour.

        4. Melt the chocolate in a bowl set over a pan of rolling boiling water. Transfer to a piping bag and pipe onto the flapjack in a pattern of your choice.

        5. Refrigerate for at least 1 hour before cutting into squares and serving.

         

        For more great ‘Cakes, Biscuits and Puddings’, click here.

        Recipe details

        Serves: 10

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        10 mins

        More recipes

        • 31 October 2019

          Smoked ‘Salmon’ Cream Cheese Bagels

        • 14 November 2013

          Spinach, Almond and Red Wine Pie with Peperonata