The most delicious sweet and moist flapjacks you can make, the combination of the Montezuma chocolate and the dried apricots is simply divine. Make this recipe with your children and allow them to get messy!
Gluten-Free Chocolate and Apricot Flapjacks
- 300g gluten-free oats
- 90g Stevia
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 150g butter (melted)
- 80ml milk of choice
- 200g chopped apricots
- 50g chopped dates
- 1 bar of Montezuma Organic 37% Cocoa Smooth Milk Chocolate Bar + 5 tbsp. milk of choice
Begin by pre-heating the oven to 170C degrees.
Using the dough blade of your Ninja Kitchen system, throw in the Ninja bowl the oats, stevia, baking powder, salt, melted butter, milk, chopped apricots and dated and select low/dough for a few seconds until the ingredients are thoroughly combined and you achieve a gooey dough.
Transfer the flapjack mixture into a greased baking tray, press it down tightly and place in the pre-heated oven ready for baking for approximately 20-25 minutes.
Once the oats have finished baking, allow them to cool completely before melting the Montezuma chocolate.
Melt the Montezuma chocolate over hot water by breaking the chocolate into pieces and adding 5 tbsp. milk.
Drizzle the melted chocolate over the flapjacks, chop and enjoy.