Maple and Cacao Nib Flapjacks
These are so delicious, soft and gooey but with the added crunch and chocolatey taste from the cacao nibs. A small square is really filling due to the richness and nutritious ingredients. They keep in the fridge really well for about a week.
Makes approx: 15 squares
You will need:
3 over-ripe bananas
4 tablespoons maple syrup
4 tablespoons almond butter or to make nut-free use tahini instead
300g oats
150g raw cacao nibs
3 tablespoons coconut oil
Method:
Pre-heat the oven to 200 degrees C (fan 180).
Peel the bananas and mash in a bowl using a potato masher or fork. Mix until they are creamy and smooth. Then add in the maple syrup, almond butter, and coconut oil and mix well until smooth.
Stir in the oats and cacao nibs so they are coated in the mixture fully.
Line a 20cm by 30cm tin with parchment paper and pour the mixture into the tin. Push down well using the back of the spoon so the mixture becomes well compacted.
Bake in the oven for 20-25 minutes until they are golden brown. Allow to cool in the tray fully and then lift the flapjack out of the tin using the sides of the parchment paper and place on a chopping board ready to cut into 15 slices.
Store in the fridge once cool in an airtight container. Enjoy!