These no bake flapjacks are incredibly easy to make and are a real ‘anything goes’. You like it? Chuck it in! Have fun switching up the ingredients to make it your own and create some lovely flavour combinations.

This is also a fab recipe for anyone wanting to reduce the amount of sugar (be it refined or unrefined) that they consume. Start making this with up to 3 tablespoons of syrup to suit your tastes, but feel free to reduce it. I personally like the rich, creaminess of the cacao and the smooth hazelnut butter with just a hint of sweetness from the cranberries and coconut, so I leave the maple syrup out all together.

Ingredients:

3 tbsps coconut oil

3 tbsp hazelnut butter (peanut butter would be lovely too or any nut/seed butter that you love)

4 tbsp cacao powder

3 tbsp maple syrup

1 tsp vanilla extract

1 cup oats

3/4 cup pumpkin protein powder - I use nutreelife (or protein powder of your choice) 

1/3 cup desiccated coconut

1/3 cup dried cranberries

1/3 cup chopped nuts, cacao nibs or anything else you like

Pinch of salt

Method:

Add the coconut oil, nut butter and syrup to a medium pan. Melt and stir together over a very gentle heat.

Take the pan off the heat, add the cacao, vanilla and salt and stir well.

Add the oats, coconut, nuts, nibs and/ or dried fruit and stir thoroughly until everything is combined and beautifully coated.

Press really firmly into a brownie tin lined with greaseproof paper and leave to set in the fridge or freezer.

Slice into little squares and store in an airtight container in the fridge for a week or in the freezer for up to 2 months.