The most popular recipe on my blog and one that goes down an absolute treat every single time is my salted almond butter flapjacks. Their gooey and chewy consistency has planted them the reigning champion of indulgence. But, there’s one thing they lacked that perhaps could take those levels off the chart and that’s chocolate. Sweet, rich, melty bits of chocolate meshed with salty nut butter. Oh, what a dream that sounds! Well, it was just too good an idea not to make a reality and so, whilst I don’t want to oust my original flapjack favourite, these double chocolate peanut butter flapjacks might just be enough to parallel their popularity.
The ingredients and method for this are fairly similar to the original – after all, if you’ve got a winner, why tamper with it? But with cacao and chocolate chips stirred through, there’s an extra decadence that’s just too good to deny. They’re a great dessert, but I totally wouldn’t blame you for munching these at breakfast either!
- 2 cups jumbo oats
- 1/2 cup sunflower seeds (any other nuts/seeds will work)
- 10 medjool dates
- 2 tablespoons maple syrup or honey
- 4 heaped tablespoons peanut butter
- 3 heaped tablespoons raw cacao powder
- 3/4 cups almond milk
- 1 tablespoon coconut oil
- 1/2 a cup 70-80% dark chocolate chips
- Generous pinch of salt
Pre-heat your oven to 160°C.
Place the sunflower seeds in a food processor and blend until a flour forms. Add the oats and pulse a few times to break them down slightly. Then, add your dates, maple syrup/honey, peanut butter and raw cacao and blend whilst gradually adding the almond milk.
Stir in the dark chocolate chips evenly throughout the mixture, then transfer to a lined square baking tin and spread until level. Place in the oven for 15-20 minutes, then remove and allow to cool slightly before digging in. Enjoy!