So, I take lots of my protein bakes down to the gym & feed the staff there… hopefully they’ll give me a job one day! You might have noticed that I use a heck of a lot of peanut stuff in my recipes. Which, whilst delicious, not everyone can have them, so I was tasked by one of the staff to make a batch of flapjacks that didn’t have any peanutty ingredients, so, here it is:
These are another no-bake variety, so put that oven glove away! All you need is a bowl, a few spoons, some measuring cups, a silicon tray & a fridge – easy!
These flapjacks are so delicious, they aren’t overly coconutty, but they have that pleasing coconut taste and texture. The cashew nut butter gives these a really lovely creamy flavour & the chocolate coating is just perfect – dark & punchy. These are totally worth a try, and, at less than 100kcals a pop, you can easily fit them in to your macros!
I’ve used coconut butter instead of coconut oil, simply because I had it in the cupboard. I think that coconut oil would actually have been much nicer, so use it if you have it!
Recipe (Makes 16 pieces):
No-bake Flapjack Base-
- 1 cup of rolled oats
- 1 scoop of impact whey protein
- 2tbsp smooth cashew butter
- 1tbsp coconut flour
- 2tbsp coconut butter, melted
- 2tbsp coconut nectar syrup (or use honey/agave)
- 1/4 cup dessicated coconut (plus extra for sprinkling)
- 1 scoop whey crispies
- 3tbsp water
- 3 generous tbsp cacao powder
- 2 tbsp coconut butter, melted
- 2 tbsp coconut nectar syrup (or honey/agave)
- Grab all the ingredients for the flapjack base, chuck them in a bowl & mix them up – it won’t form a dough, but if you squash the mix, it will hold together.
- Squash the flapjack in to a silicon pan & firm it down. Pop in to the fridge. *Tip: Put the silicon case on a firm baking sheet to keep it flat.
- Mix all the chocolate layer ingredients together and then pour straight over the flapjack. Work quickly to disperse the chocolate before it sets on the cold surface.
- Return to the fridge for an hour or so & then chop up in to 16 pieces, with a sharp knife. Store in an airtight container for up to 4/5days in the fridge.
Macros per flapjack:
97kcals, 6.2g fat, 8.5g carbs, 3.2g protein
Give them a whirl this weekend & lemme know how they turn out!