Yes, you did just read that right. Banana, peanut butter AND chocolate. Three of my favourite things combined into one delicious oaty bar. I have a serious obsession with peanut butter. You could say I am a total peanut butter freak but that would still be an understatement. Its highly likely that I’m eating peanut butter right now as you read this! Once I start eating it, I cannot stop and have to have it with absolutely EVERYTHING. I can’t really eat a banana without having some form of nut butter and adding chocolate just makes life better in general. I knew I had to make a flapjack with gooey peanut butter and sticky banana with a rich, melty chocolate topping. It’s the stuff only dreams are made of! Its also crazy to think that this is a healthy snack as less maple syrup is used because of the mashed banana. Using a total of 8 simple ingredients, you can knock this up in under half an hour, but you do have to make the chocolate topping as well (trust me it’s worth it!!). Gluten-free using GF oats, vegan and refined sugar-free. Indulgent, heavenly but completely guilt-free. Oooooh I love this recipe. I hope you do too x
Makes 12 squares (in an 18cm square tin)
2 Ripe Bananas
5 tbsp Peanut butter
4 tbsp Coconut oil, melted
3 tbsp Maple syrup
2 tbsp Cacao nibs (could swap for dark choc chips)
½ tsp Cinnamon
4 tbsp Coconut oil
5 tbsp Cacao powder
1 tbsp Maple Syrup
- Preheat the oven to 180 C and line an 18cm square tin with baking parchment.
- In a small bowl, mash the bananas with a fork.
- Add all the ingredients to a large bowl: the oats, mashed banana, peanut butter, melted coconut oil, maple syrup, cacao nibs and cinnamon. If you like it sweeter add an extra tbsp of maple.
- Lick the peanut butter from the spoon. This is an ESSENTIAL step!
- Give it a good mix until combined and sticky.
- Drool over the mixture. This, of course, is another crucial step.
- Pour the mix into the tin and smooth over the top so it’s level.
- Bake in the oven for 16 minutes until slightly brown at the edges. We don’t to over bake it as we still want it to be fudgy inside!
- Set aside to cool. (I know it’s hard!)
- To make the chocolate topping of dreams, melt the coconut oil in a saucepan over a low heat. Take off the heat and add the cacao powder and maple syrup, whisking until smooth.
- Without drinking it, pour it over the cooled flapjack, covering it evenly. Just look at that shine.
- Place in the freezer for half an hour to set or the fridge for a couple of hours. Bring to room temp before enjoying!
Sweet like chocolate boiii
You bring me so much joy
Vegan, Dairy-free, Gluten-free, Soya-free and Refined sugar-free
I could defo sit and eat a whole tray! It’s too good to share!
- Add extra maple syrup if you have a sweet tooth.
- You can always swap the peanut butter for any other nut butter. Almond or hazelnut would also be lush!
- You can use dark chocolate chips if you don’t have cacao nibs!
- Use a natural peanut butter which is as close to 100% nuts as possible so you are getting maximum nutritional benefit!
Looking for more peanut butter recipes? Check out these beauties:
Breakfast Banana Split
PB & J Toast
Guac, Sweet Potato and Peanut Toast
Satay Sweet Potato and Chickpea Curry
If you are making this incredibly yummy flapjack I’d love you to share it with the world on social media and tag me too, I’m on Instagram, Facebook or Twitter. Like and leave a comment below! Thank you so much!