CHocolate filled flapjacks
Need inspiration for an after school snack or something for the lunchbox? This is a family favourite that has all the taste of flapjacks but made using healthier ingredients. The added chia seed gives this flapjack a great level of fibre, to aid digestion. The maca powder has great anti inflammatory properties.
Ingredients
Serves 8 slices
100g odourless coconut oil
70g coconut sugar
80g honey
2 tbsp Bovine collagen powder
1 tsp maca powder
1 tsp vanilla extract
220g gluten free oats
2 tbsp chia seeds
Filling
35g raw dark chocolate (I use one with no refined sugar)
1 tsp odourless coconut oil
Melt all the ingredients except the oats and chia seeds on a low heat. Once melted, remove from the heat and add in the oats and chia seeds. Mix well.
Line a baking tray (18 x 25cm) with parchment paper, before adding the flapjack mixture.
Cook for 20 minutes FAN 150
Remove from the oven and press down all over using the back of a spoon. Use the end of a rolling pin or something similar to create little dents spaced equally apart.
Melt the chocolate and coconut oil Bain Marie style, and fill each dent with about 1 tsp of the melted chocolate.
Keep the flapjack in the tray and use a knife to cut it into equal pieces. Ensure each square has a chocolate dent. Leave to set in the fridge for 20 minutes.
