Vegan Flapjack Recipe
This no bake flapjack recipe make a great grab-and-go breakfast on busy morning, a nourishing mid-afternoon snack or a healthier sweet treat after meals. Each serving offers 11g protein with no protein powder in sight as well as 6g fibre and 7 plant points. Not only are they good for you, they're tasty too and can be easily adjusted to what you have on hand.
Ingredients
- 160g peanut butter
- 60ml maple syrup
- 100g porridge oats
- 40g pumpkin seeds roughly chopped
- 40g pistachios roughly chopped
- 30g milled flaxseed
- 40g dates roughly chopped
- 1/4 tsp salt
- 1 tsp cinnamon
For the chocolate topping
- 100g dark chocolate
- 2 tbsp peanut butter
Instructions
- Toast the oats in a dry pan over a medium heat for a couple of minutes. Stir continuously and remove once they start to brown slightly. Allow to cool.
- Mix the peanut butter and maple syrup in a large bowl, then fold in the oats, chopped pistachios, pumpkin seeds, flaxseed, dates, cinnamon and salt until well combined.
- Press down into a loaf tin lined with baking paper using a spoon or a measuring cup.
- Break up the chocolate into small pieces and place in a heat-proof bowl. Microwave until melted, giving it a stir every 10 seconds to make sure it doesn't burn, then in the peanut butter.
- Pour over the flapjack mixture and refrigerate for 1-2 hours until set.
- Slice and enjoy!
Nutrition
Calories: 384kcalCarbohydrates: 33gProtein: 11gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 183mgPotassium: 449mgFiber: 6gSugar: 15gVitamin A: 28IUVitamin C: 0.4mgCalcium: 60mgIron: 3mg
Tried this recipe?Let us know how it was!