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Crunchy Peanut Butter Flapjacks

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Flapjacks are one of my favourite quick snacks to bake for mid-week treats. This version has added seeds, nuts and cacao nibs for a crunch and a chocolate topping for a little bit of indulgence


Crunchy Peanut Butter Flapjacks

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Ingredients

  • 250g gluten free oats
  • 90g melted coconut oil
  • 90g smooth peanut butter
  • 105ml maple syrup
  • 15g pumpkin seeds
  • 10g cacao nibs
  • 15g almonds
  • For the topping
  • 80g melted coconut oil
  • 30g smooth peanut butter
  • 45ml maple syrup
  • 35g cacao powder
Prep Time
Serves
12

Instructions

  1. Preheat the oven to 160oc and line a 7×7 inch tin with greaseproof paper

  2. Add the oats and almonds to your food processor attachment and pulse 3-4 times,until they are broken down

  3. Add this to a bowl and stir in the remaining ingredients

  4. Press the flapjack mixture into the tin

  5. Bakes for 15 minutes, leave to cool in the tin

  6. Once cool, place the flapjacks in the fridge for an hour to make them easier to cut

  7. Combine the ingredients for the topping in your blender cup and blend for a few seconds until the mixture is smooth

  8. Cut the flapjack into bars and dip the top of each one in the chocolate mixture

  9. Sprinkle the top of each one for added texture, I used grated coconut and some more pumpkin seeds

Ruth Crump


Read more posts by Ruth Crump