Baking, Desserts, Vegan, Vegetarian
Protein Flapjacks
Recipe by Charlotte Roberts
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Cooking method:
Standard
- Prep Time: 20 mins
- Total time: 30 mins
- Skill Easy
- Serves 16 people
Protein Flapjacks
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Peanuts, Nuts
Ingredients
- 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
Cooking mode
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Method
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Step 1
In your Ninja Kitchen food processor, blitz the oats and almonds together to form a rough flour.
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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.
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Step 3
Transfer this into a tray lined with parchment paper and pop into the freezer for a couple of hours to set.
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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.
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Step 5
Slice into portions and keep stored in the fridge or freezer.
