GLUTEN-FREE / WHEAT-FREE / DAIRY-FREE / VEGAN / NO REFINED SUGAR Prep time: 20 minutes Cooking time: 0 minutes (4 hours chilling time) Serves: 9-12 Ingredients:

For the base - 150g rolled oats 1 teaspoon ground cinnamon 50g raisins 2 tablespoons Tiana coconut oil 2 tablespoons peanut butter 4 tablespoons maple syrup ½ teaspoon vanilla extract

For the chocolate topping - 2 tablespoons coconut oil 1 tablespoon tahini 2 tablespoons maple syrup 4 tablespoons raw Bioglan cacao powder

Get making!

• Mix together the oats, cinnamon and raisins in a bowl.
• Gently melt the coconut oil, peanut butter and maple syrup, then pour into the dry ingredients with the vanilla and mix well - it should form a flapjack mixture.
• Tip this into a lined rectangular tupperware box and press down to form a generous layer. Smooth out evenly and keep in the fridge while you make the topping.
• Gently melt the coconut oil, tahini and maple syrup then remove from the heat and whisk in the cacao powder to form a slightly thick chocolate sauce.
• Pour this evenly over the oat base and spread out to cover. Return back to the fridge for at least 4 hours to set.
• When you’re ready to serve, gently lift out the whole thing from the box and transfer to a chopping board. Cut into small squares and eat straight away.

Keep any remaining squares in the tupperware box in the fridge for up to 2 weeks or in the freezer for up to 1 month. Curated by www.spamellab.com