Raw Flapjacks are carb-filled snacks, guaranteed to fill you in between your lunch and dinner
- 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 in hot water, spread it over the flapjack mixture and put it into the fridge to set for half an hour or so. Now they’re ready to be cut into 16 squares and enjoyed!