Rich and crumbly nutty flapjack studded with juicy blueberries and sweet rich Organic Blueberry Chocolate. These bars are naturally vegan, dairy-free and gluten-free and are easy and quick to make. They are a great mid-afternoon snack, delicious breakfast or enjoyed with a cup of tea.
By Nourishing Amy
Gooey Chocolate Blueberry Flapjack
Prep Time:
Serves: People
Ingredients
Ingredients
280g oats
50g oat flour (or oats blitzed into a fine flour)
Pinch of salt
80g coconut oil, melted
190g cashew or almond butter
100ml syrup
100ml blueberries, frozen or fresh
80g Organic 85% Dark Chocolate with Quinoa & Blueberry, in chunks
Method
Step 1
Preheat the oven to 160Fan/180*C and line a baking tray.
Step 2
Stir together and oats, oat flour and a pinch of salt. Melt together the cashew or almond butter and syrup in a saucepan until runny and pour over the oat mixture. Stir to combine and fold in the blueberries and the chocolate chunks until sticky.
Step 3
Pour into the lined dish, press down firmly and bake for 20 minutes until golden on top. Allow to cool for 10 minutes before slicing.
