Every now and again, I'll find myself craving a sticky, gooey flapjack. You know, the kind you used to make when you were a kid - thick, doorstep slabs, full of oozing golden syrup and raisins.
To satisfy those cravings - and to make my boys a healthy snack - I whipped up these Raspberry & Dark Chocolate Flapjacks. Full of goodness and packed with healthy fats and protein (hello coconut oil and peanut butter!), these moreish little bites will keep you going.
The sweetness of the mashed raspberries really enhances the chocolate flavours and, I think, works brilliantly in this recipe. Full of goodness, and better for you than the traditional flapjack raisins too!
I also used honey to sweeten these flapjacks but, beware - if you're making them for extra small children (under a year), you can't use honey, so maple syrup might be a good sub instead.
RASPBERRY & DARK CHOCOLATE FLAPJACKS
3 cups gluten-free oats
1/4 cup + 1.5 tbsp Lucy Bee coconut oil
2/3 cup + 1.5 tbsp peanut or almond butter
1/3 - 1/2 cup honey, depending on taste
1 tsp vanilla extract
1 cup raspberries
70g dark chocolate, chopped
1) Preheat the oven to 180C, then line a deep baking tray or brownie tin. Gently melt together the coconut oil, peanut butter and honey and stir until smooth.
2) Mix in the oats, vanilla and salt, then gently mash in the raspberries, before stirring the dark chocolate through the mixture.
3) Tip into your prepared tin, then bake for around 20 minutes, or until the flapjacks are golden and brown on top. Leave to cool then slice and enjoy.