Hey everyone, today I’m going back to basics and recreating something while attempting to make it a little healthier. Today that thing is a Graze flapjack. I’m sure you all know of Graze, the subscription service that delivers delicious snacks to your door. Many of the Graze flapjacks are already vegan so there’s no issue there. We’re just going to make it ever so slightly healthier by using less preservatives, no salt and raw cacao.
This recipe contains protein crispies, which by the way were hard to find. The Graze ones contain soy crispies. I opted for these ones which are primarily pea protein but contain wheat too. So, this recipe can either be soy free or gluten free depending on which you choose. Alternatively, skip them and add extra oats to the recipe. I was pleasantly surprised at how well they mixed in and do like the added texture they give though.
This recipe is (crispie free) vegan, gluten free, dairy free, soy free and nut free. Yes, I actually managed to refrain from adding nuts for once.
Prep time: 15 minutes
Cook time: 15-20 minutes
- 200g gluten free oats (250g without crispies)
- 50g protein crispies
- 3 heaped tbsp raw cacao
- 5tbsp maple syrup
- 20g chia seeds
- 110ml melted coconut oil
- 1tbsp vanilla extract
- Preheat oven to 180oc and line a baking dish.
- Mix all dry ingredients in a medium sized mixing bowl
- Melt the coconut oil in a saucepan. Once melted, add the syrup and vanilla to the mixture and stir to fully combine.
- Then add the wet ingredients to the dry and stir once again. Mixture should be firm and sticky.
- Pour mixture into baking dish and press down firmly, so it Is tightly packed
- Bake for 15-20 minutes in the centre of the oven.
- Leave to fully cool before cutting to prevent crumbling.
- Do as above.
- Bake for an extra 5 minutes.
- Cut instantly so mixture becomes a crumble.
You now have a chocolate protein yogurt topper.
To see my last sweet treat recipe post, click here.