Prunes get a bit of a bad rap really, often associated with old people’s homes and yucky, soggy things that help make you go to the loo. Well, I can’t deny they are very fibrous and they certainly will *aherm* get things moving so to speak, but we could all do with a bit more fibre in our diets…just don’t go necking a load of these for breakfast before a big race!
What’s In It?
- 200g Oats
- 200g Stoned Prunes
- 100ml Agave Nectar
- 100g Coconut Oil
- 50g Dark Chocolate (the higher the cocoa content the better!)
- 1 tbsp Cacao Powder
How Do I Make It?
Preheat the oven to 160ºC and grease a flapjack tin with a small amount of coconut oil.
Put 150g of prunes in a bowl and cover with boiling water. Leave to soak for approximately 5 minutes.
Melt the coconut oil in a saucepan then remove from the heat and place to one side.
Drain the prunes, keeping back 1 tbsp of the liquid, then put this and the prunes in a food processor. Blitz until it forms a lumpy paste and then add the agave nectar and cacao powder and blend for a further 30 seconds.
Mix the chocolate prune mixture into the melted coconut oil, then stir in the oats until well coated.
Spoon the flapjack mixture into the holes of the flapjack tin, making sure to pat down and compact with the back of a spoon.
Bake for 20 minutes.
Whilst the flapjacks are baking, melt the chocolate in a bowl over a saucepan of boiling water.
Tip in the remaining prunes and stir into the chocolate until well coated.
Place the prunes on a plate or baking sheet making sure they aren’t touching one another, then pop in the fridge to set.
Once the flapjacks are cooked, allow to completely cool in tin before removing and then decorate with a chocolate prune.
TOP TIP – The chocolate prunes are AMAZING in their own right, so make a few more and save them for nighttime nibbles in front of the tellybox 🙂
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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