The weekend is approaching and these almond butter flapjacks are perfect to enjoy with family or friends. They are the perfect afternoon bite or if you are feeling a bit peckish pre-lunch (it can’t just be us). We love these hot out of the oven with a nice cup of tea – yum. The worst thing about these flapjacks is that they are incredibly moreish so don’t be surprised if you eat the whole tray (whoops).
Almond Butter Flapjacks
- 3 Cups + 1 Tbsp (250g) Jumbo oats
- 1/3 cup (100g) Smooth almond butter
- 75ml (90g) Maple syrup
- 3 Tbsp (50g) Coconut nectar
- A full 2 Tbsp (70g) Coconut oil
- 1/4 cup (70g) Dark chocolate
Preheat oven to 180 degrees Celsius. Grease an 8”x8” tin with coconut oil or line with baking paper.
Chop up the chocolate into small chunks and then add to a bowl with the rest of the ingredients. Mix the ingredients together, ensuring that the chocolate is evenly dispersed throughout the mix.
Pour the mixture into the tin and bake for 15 minutes. Allow this to cool once out of the oven, slice and enjoy.