RASPBERRY BROWNIE FLAPJACK BARS
Serves: 9-12
Prep: 15 minutes
Cook: 25-30 minutes
Ingredients
FOR THE BASE:
150 g Oats
2 tablespoon Nut Butter
2 tablespoon Coconut Oil
4 tablespoon Natvia Natural Sweetener
FOR THE BROWNIE MIXTURE:
100 g Apple Puree
150 mls Almond Milk
2 tablespoon Melted Coconut Oil
1 teaspoon Vanilla Extract
150 g Oat Flour
100 g Natvia Natural Sweetener
40 g Cocoa Powder
1 teaspoon Baking Powder
Frozen Raspberries
Chunks of Dark Chocolate
Method
- Preheat the oven to 180C and grease and line a 9x9in baking tin.
- First make the base: Melt the nut butter and coconut oil then stir in the oats and Natvia well to combine.
- Tip this into the base of the tin and spread out evenly then set aside.
- Place the apple puree, milk, oil, vanilla into your blender and whizz up until smooth. Add in the flour, sweetener, cocoa powder and baking powder and blend again.
- Spread this over the base then scatter over the raspberries and chocolate and press in gently. Bake for 20-25 minutes until firmed up. Leave to cool, cut into 9-12 then enjoy!
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 18.8g | 5.2g | 9.3g | 804kJ | 192 | 79.6g |
