coconut chips, broken up into small pieces (1/2 Cup)
smooth nut butter
Natvia natural sweetener
For the topping -
no added sugar dark chocolate, broken up into pieces (1/2 Cup)
Mix together the oats, coconut and matcha powder in a bowl.
Melt the nut butter, Natvia and coconut oil then whisk in the vanilla.
Pour this into the dry ingredients and mix well to combine and form a slightly sticky flapjack mixture. Press this between a 6-hole muffin tin (silicone is easier to get out!), ensuring it forms a generous base for each. Chill while you make the topping.
Gently melt the chocolate and coconut oil then spoon over the top of each to cover.
Sprinkle with freeze-dried raspberries, cacao nibs and bee pollen and chopped nuts then chill in the fridge for 2 hours (at least) until the chocolate has set. Now enjoy!