Delights
Ingredients
- 200g dates soaked (sultanas or raisins)
- 200g rolled oats
- 50g ground almonds
- 4 tbsp maple
- 100g apple puree
- 4 tbsp coconut oil
- 2 tbsp desiccated coconut ——————
- cacao butter choc topping ?
- 60g cacao butter
- 20g cacao powder
- 1/2 tsp vanilla
- 1-2 tbsp maple
- pinch by salt
Preparation
Blitz the dates first then add in oats, ground almonds, maple, cacao powder , apple puree , coconut oil & blitz again
Add the coconut & blitz again
Place the mixture Into a square tin, lined, if not silicone like mine, bake 20-25 mins until golden
Now for the choc topping: add the cacao butter to a pan allow to melt on low heat the add on the cacao powder, vanilla, maple and salt stir through until combined. Once melted set to one side and wait for the flapjacks to finish cooking & cooled. Remove the base from the oven after 25 mins & allow to cool. Drizzle the choc topping over & set in the fridge for 2 hours, then Cut into squares and store in airtight container in the fridge for up to 1 week. * if you want to add a scoop of protein powder extra add in 2/3 tbsp of dairy free milk ** feel free to use vegan chocolate if you don’t have the cacao butter