Raw Chocolate Flapjack

Simple and indulgent! You could also omit the chocolate layer and cocoa to make a more regular raw style flapjack

Makes approx 8-12 squares

Ingredients:

• 1 cup gluten free porridge oats
• 5 medjool dates
• 1 cup mixed nuts
• 1/4 cup melted coconut oil
• 1/4 tsp vanilla bean powder
• 1/4 cup cocoa powder

Topping:

• 3 tsp melted coconut oil
• 2 tbs cocoa powder
• 1 tsp coconut syrup

Method:
Pulse all the base ingredients (other than the oats) in a food processor so that the nuts are coarsely chopped and the soft medjool dates are well blended through. Stir through the oats to coat evenly.

Press the mix firmly into an 8” lined square tin.

For the topping, mix the ingredients together and spread over the base. Allow to chill for an hour to firm up. Best served straight from the fridge.

Note: You could also use melted chocolate on top if you wanted them to be more stable at ambient room temperature.