These cute flapjack cups combine the delicious flavours of matcha and dark, intense raw cacao, so although they look tiny, they certainly pack a flavour punch. I’ve used Ombar dairy-free chocolate and chocolate buttons in this recipe and you can read my full review of these products here.
Crunchy on the outside, but oh so gooey, sticky and chewy on the inside, I challenge you to stick at just the one. Oh and did I forget to mention…they’re vegan too. Bonus!
What’s In It?
- 250g Porridge Oats
- 150ml Maple Syrup
- 100ml Coconut Oil
- 35g Dark Chocolate
- 25g Dark Chocolate Buttons
- 1 tsp Matcha Green Tea Powder
How Do I Make It?
Melt the coconut oil, maple syrup and matcha powder together in a saucepan, you’ll know it’s ready when you get to the ooey, gooey green slime stage (I promise it will taste yummy, just bear with me!).
Remove from the heat and stir in the porridge oats until they are completely coated and have a lovely green tinge.
Pour into a separate bowl and allow to cool ever so slightly until stirring in the chopped dark chocolate. Spoon into a mini muffin tin, this recipe should make approximately 18, and bake in a moderate oven for 15 minutes.
Remove from the oven and allow to cool for about 10 minutes before inserting half a chocolate button into the top of each flapjack. Leave to cool completely in the tin until removing then devouring!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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