PREP: 5 mins COOK: 1.5 Hours Easy SERVES: 16 Flapjacks
Kcal 200 per flapjack
50g dried apricots
50g dried mango
100g pumpkin seeds
50g desiccated coconut
70g chia seeds
100g pitted dates
50g goji berries
1 tsp vanilla extract
70g cocoa butter or coconut oil
200g good quality dark chocolate
Add chopped apricots, chopped mango, pumpkin seeds, coconut, chia seeds, walnuts, dates, goji berries and vanilla extract to your food processor and blend until you have a smooth yet still crunchy texture to ensure a good bite for the final flapjack.
Pour into a large bowl. Melt coconut oil/cocoa butter in a bowl over hot water, pour over the mixture. Mix well. Spread the mixture onto a lined flapjack tray to about 3cm thick.
Melt the chocolate over hot water, spread over the flapjack mixture and put into the fridge to set for half an hour or so. Now they’re ready to be cut into 16 squares and enjoyed!