Ingredients:

• 1 cup rolled oats
• ½ teaspoon ground cinnamon
• 2 tablespoons coconut oil
• 2 tablespoons Natvia natural sweetener
• 2 tablespoons almond milk
• 2 tablespoons nut butter
• ½ teaspoon vanilla extract

To decorate

• 50g Dark chocolate (check it’s dairy-free if vegan)
• 3 tablespoons freeze-dried raspberries
• 4 tablespoons flaked almonds, roughly crushed

Method:

1. Line a large baking sheet with greaseproof paper.
2. Place the oats and cinnamon in a bowl and mix well.
3. Gently heat the coconut oil and Natvia in a small pan on the hob, allowing the mixture to bubble slightly for a few minutes.
4. Now add the almond milk and nut butter and continue to heat, stirring, so the nut butter ‘melts’. Remove from the heat and add the vanilla.
5. Pour this into the dry ingredients and mix well to form a flapjack mixture - it should stick together but not be too sticky or crumbly.
6. Now divide the mixture into about 8-10 balls and use your hands to flatten down into small cookie shapes on the lined baking sheet.
7. Gently melt the dark chocolate. Drizzle this over the biscuits, sprinkle over the raspberries and almonds (or whatever you choose!) and chill in the fridge for at least 1 hour to firm up - then you’re ready to devour!