Rich and crumbly nutty flapjack studded with juicy blueberries and sweet rich Organic Blueberry Chocolate. These bars are naturally vegan, dairy-free and gluten-free and are easy and quick to make. They are a great mid-afternoon snack, delicious breakfast or enjoyed with a cup of tea.
By Nourishing Amy
Gooey Chocolate Blueberry Flapjack
50g oat flour (or oats blitzed into a fine flour)
Pinch of salt
80g coconut oil, melted
190g cashew or almond butter
100ml blueberries, frozen or fresh
80g Organic 85% Dark Chocolate with Quinoa & Blueberry, in chunks
Preheat the oven to 160Fan/180*C and line a baking tray.
Stir together and oats, oat flour and a pinch of salt. Melt together the cashew or almond butter and syrup in a saucepan until runny and pour over the oat mixture. Stir to combine and fold in the blueberries and the chocolate chunks until sticky.
Pour into the lined dish, press down firmly and bake for 20 minutes until golden on top. Allow to cool for 10 minutes before slicing.