Combining gluten free rolled oats, apple puree, chia seeds, peanut butter and
a little desiccated coconut (because it's just SO tasty), these flapjacks are the perfect healthy snack.
Raspberries add a lovely tartness to balance out the sweetness (although these brownies are definitely not as sweet as your standard baked chocolate brownie), and
a little desiccated coconut adds to the flavour and texture.
I didn't make the icing, just sprinkled
a little desiccated coconut and cocoa nibs.
Not exact matches
I adjusted the recipe a
little by replacing the ground oaks with 100g
desiccated coconut and I added a
little more than a table spoon of cocoa nibs.
If you use smooth nut butter, you may need to add a
little extra hemp seed /
desiccated coconut to help hold the balls together as there may be more liquid.
Finish the squares off by dipping them in a
little extra
desiccated coconut if you like.
Start adding the
desiccated coconut little by
little, while mixing everything together.
Press down and smooth the top before sprinkling with a
little extra
desiccated coconut and
coconut sugar (or other unrefined granulated sugar as desired).
I figured that
desiccated unsweetened
coconut called for in the recipe left a
little room for interpretation.
Just a quick question, I am a
little bit hesitant regarding
desiccated coconut flour.
If you use smooth nut butter, you may need to add a
little extra hemp seed /
desiccated coconut to help hold the balls together as there may be more liquid.