Chocolate Flapjacks

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100 g jumbo oats

50 g mixed seeds

4 medjool dates, chopped

50 g choc chips

2 tsp cocoa

20 ml honey

20 ml maple syrup

40 g cashew butter

40 g almond butter

1 tsp vanilla extract


1. Melt the honey, maple, nut butters and vanilla until a smooth paste. Mix all the dry ingredient in a bowl. Combine the honey paste with the dry and press into a lined tin. Pop in the freezer for at least an hour. Cut and keep refrigerated.

Bon Appetit!

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