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Peanut Butter Protein Flapjacks
Peanut butter fans - this one's for you!
Serves 16|Takes 20 minutes
INGREDIENTS:
100g Flahavan’s Porridge Oats (/Flahavan’s Gluten Free Oats)
200g Medjool dates
200g peanut butter
100g ground almonds
6 tbsp coconut oil, melted
50g dark chocolate, melted
20g toasted peanuts, roughly chopped
METHOD:
Grease and line a 20cm x 20cm baking tray with parchment paper.
Place 60g of oats, all the dates, peanut butter, ground almonds and coconut oil in a food processor and blitz until the mixture comes together. Stir in the remaining oats.
Tip the mixture into your prepared tin and flatten down with the back of a metal spoon pushing the mixture into the corners of the tin into an even layer. Place in the freezer for 1 hr to chill.
Whilst your mixture is chilling, melt the dark chocolate in a saucepan over a low heat.
Remove the protein bites from the tin using the edges of the parchment to lift it out. Sprinkle over the chopped peanuts and then drizzle with the dark chocolate to finish and then cut into slices.
