Eek it’s the first of December, and so in an attempt to get you all into the Christmas spirit (myself included) #FlapjackFriday is going all festive on ya ass! I’m kicking it off with these After Eight inspired mint chocolate flapjacks that I think make the perfect accompaniment to your after dinner coffee. Instead of using artificial flavourings or sweet syrups I’ve used peppermint teabags to infuse a subtle taste of mint into the oats. Just don’t go trying to play the After Eight game with them!!! (Don’t know this game? Ask me in the comments and I’ll tell ya – it’s such a funny game 🙂 )
What’s In Mint Chocolate Flapjacks?
- 300g Oats
- 100ml Coconut Oil
- 100ml Maple Syrup
- 150ml Water
- 100g Dark Mint Chocolate
- 2 Peppermint Teabags
- 1/2 tbsp Cacao Powder
Fresh Mint to decorate
How Do I Make Mint Chocolate Flapjacks?
Place the teabags in a cup and pour over 150ml of boiling water. Leave to steep for about 10 minutes.
Melt the coconut oil and maple syrup in a saucepan over a medium heat. Once melted, stir in the cacao powder.
Remove from the heat and pour in the mint water – remembering to squeeze and take out the teabags first!
Stir in the oats until well covered and then spoon into the squares of an individual brownie tin.
Bake in a moderate oven for 20 minutes.
Using a sharp knife cut the squares into quarters whilst still in the tin and then leave to cool.
Meanwhile, melt the dark chocolate in a bowl over a saucepan of boiling water, making sure the base of the bowl doesn’t touch the water.
Carefully remove the flapjack squares from the tin and drizzle with the melted chocolate.
Decorate with small fresh mint leaves and that’s it!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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