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.