No-Bake Chocolate Coconut Flapjacks

First I'd like to say thank you to my best bud Gemma at Gemma Bateman Photography for teaching me how to use my camera - how good does this pic look! She takes awesome baby photos so contact her if you need baby pics :)

These are so bloody yummy and decadent, and totally gluten, dairy, sugar and egg free. I love the combination of coconut and chocolate so for me these are just delish. Probably one of my nicest recipes yet.

Ingredients

Base

• 2.5 cups organic rolled oats
• 1/3 cup maple syrup
• 1/2 cup coconut oil
• 2 tbsp almond butter
• 1/2 tsp vanilla powder
• 2-4 heaped tbsp desiccated coconut, depending on preference

Chocolate fudge

• 1/2 cup cacao powder
• 1/2 cup maple syrup
• 4 tbsp almond or cashew butter
• 1/2 cup coconut oil

Topping

• Handful coconut chips

Method

First make the base by melting the coconut oil in a saucepan on a low heat, then add to a blender with the rest of the ingredients except the coconut.

Once blended add to a bowl and mix in the coconut.

Spoon into a lined square silicone baking tray and smooth down with a spoon or your fingers and put in the fridge for 30 mins.

Now make the chocolate by melting all the ingredients together in a saucepan on a low heat.

Once the 30 minutes are up, pour the chocolate on top of the base layer and put in the fridge for a couple of hours, or until set.

Once set sprinkle the coconut chips on top then cut into squares and store in an airtight container in the fridge.

Love & health,

Lauren