Blueberry and Coconut Chocolate Flapjack Bars
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Serves: 6
Prep: 20 minutes
Chill: 4 hours
Ingredients
BAR:
200 g Rolled oats
50 g Coconut chips
50 g Dried blueberries
4 tablespoon Pumpkin seeds
3 tablespoon Sunflower seeds
3 tablespoon Chia seeds
4 tablespoon Natvia
3 tablespoon Smooth peanut butter
3 tablespoon Coconut oil
3 tablespoon Cacao powder
TO DRIZZLE:
50 g Sugar-free dark chocolate, broken up into pieces
1 teaspoon Coconut oil
Method
- Mix together the oats, coconut chips, dried blueberries and seeds in a large bowl.
- Gently melt the peanut butter, coconut oil and whisk in the cacao powder and Natvia until smooth.
- Pour this into the dry ingredients and mix well to combine. Press into a lined tin and pat down with your fingers. Leave in the fridge to chill for at least 3 hours.
- Gently melt the dark chocolate and coconut oil then drizzle over and return to the fridge for at least 30 minutes.
- When ready to serve, pop out of the tin/tub and place on a chopping board. Cut into 4-6 bars and enjoy!
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 34.5g | 8.8g | 24.1g | 1650 | 394 | 92.10g |
