This dish contains the following allergens: Peanuts, Tree Nuts
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150g
oats
2 tbsp
hemp seeds
1 scoop (about 25g)
vanilla vegan protein
Pinch
salt
75g
cup almonds
3 tbsp
peanut butter
2 tbsp
honey
1 tbsp
coconut oil
50g
dark chocolate
Heaped tsp
coconut oil
5.25oz
oats
2 tbsp
hemp seeds
1 scoop (about 25g)
vanilla vegan protein
Pinch
salt
2.63oz
cup almonds
3 tbsp
peanut butter
2 tbsp
honey
1 tbsp
coconut oil
1.75oz
dark chocolate
Heaped tsp
coconut oil
Utensils
Freezer
Step 1
In your Ninja Kitchen food processor, blitz the oats and almonds together to form a rough flour.
Step 2
Add in the hemp seeds, protein powder, peanut butter, honey, coconut oil and salt and blend thoroughly until everything is fully combined. You want your mixture to be slightly sticky, so it will hold when pressed between your fingers.
Step 3
Transfer this into a tray lined with parchment paper and pop into the freezer for a couple of hours to set.
Step 4
Melt the chocolate and coconut oil together, then drizzle this evenly over your flapjack bars. Pop them backing the freezer for around 20 minutes to allow the chocolate to solidify.
Step 5
Slice into portions and keep stored in the fridge or freezer.
In your Ninja Kitchen food processor, blitz the oats and almonds together to form a rough flour.
150g
oats
2 tbsp
hemp seeds
1 scoop (about 25g)
vanilla vegan protein
Pinch
salt
75g
cup almonds
3 tbsp
peanut butter
2 tbsp
honey
1 tbsp
coconut oil
50g
dark chocolate
Heaped tsp
coconut oil
5.25oz
oats
2 tbsp
hemp seeds
1 scoop (about 25g)
vanilla vegan protein
Pinch
salt
2.63oz
cup almonds
3 tbsp
peanut butter
2 tbsp
honey
1 tbsp
coconut oil
1.75oz
dark chocolate
Heaped tsp
coconut oil
Step 2 of 5
Add in the hemp seeds, protein powder, peanut butter, honey, coconut oil and salt and blend thoroughly until everything is fully combined. You want your mixture to be slightly sticky, so it will hold when pressed between your fingers.
150g
oats
2 tbsp
hemp seeds
1 scoop (about 25g)
vanilla vegan protein
Pinch
salt
75g
cup almonds
3 tbsp
peanut butter
2 tbsp
honey
1 tbsp
coconut oil
50g
dark chocolate
Heaped tsp
coconut oil
5.25oz
oats
2 tbsp
hemp seeds
1 scoop (about 25g)
vanilla vegan protein
Pinch
salt
2.63oz
cup almonds
3 tbsp
peanut butter
2 tbsp
honey
1 tbsp
coconut oil
1.75oz
dark chocolate
Heaped tsp
coconut oil
Step 3 of 5
Transfer this into a tray lined with parchment paper and pop into the freezer for a couple of hours to set.
150g
oats
2 tbsp
hemp seeds
1 scoop (about 25g)
vanilla vegan protein
Pinch
salt
75g
cup almonds
3 tbsp
peanut butter
2 tbsp
honey
1 tbsp
coconut oil
50g
dark chocolate
Heaped tsp
coconut oil
5.25oz
oats
2 tbsp
hemp seeds
1 scoop (about 25g)
vanilla vegan protein
Pinch
salt
2.63oz
cup almonds
3 tbsp
peanut butter
2 tbsp
honey
1 tbsp
coconut oil
1.75oz
dark chocolate
Heaped tsp
coconut oil
Step 4 of 5
Melt the chocolate and coconut oil together, then drizzle this evenly over your flapjack bars. Pop them backing the freezer for around 20 minutes to allow the chocolate to solidify.
150g
oats
2 tbsp
hemp seeds
1 scoop (about 25g)
vanilla vegan protein
Pinch
salt
75g
cup almonds
3 tbsp
peanut butter
2 tbsp
honey
1 tbsp
coconut oil
50g
dark chocolate
Heaped tsp
coconut oil
5.25oz
oats
2 tbsp
hemp seeds
1 scoop (about 25g)
vanilla vegan protein
Pinch
salt
2.63oz
cup almonds
3 tbsp
peanut butter
2 tbsp
honey
1 tbsp
coconut oil
1.75oz
dark chocolate
Heaped tsp
coconut oil
Step 5 of 5
Slice into portions and keep stored in the fridge or freezer.
