Snickers Flapjack

Base:

200 g cashews

200 g gluten free rolled oats

4 tbsp maple syrup

Snickers Layer:

250 g medjool dates (~235g pitted)

4 tbsp crunchy peanut butter

2 tbsp maple syrup

Handful jumbo peanuts unsalted

Pinch salt

Topping:

6 heaped tbsp coconut oil melted

3 tbsp maple syrup

75 g cacao powder

Method:

• Pit the dates and place in a bowl of boiling water for roughly 10 minutes to soften

• Add all the base ingredients into a food processor and blend until the base forms

• Now line a baking tray with baking paper and add the base mix. Push down hard making sure to compact the base so it sticks together. Aim for around 1cm thick otherwise the base can crumble

• Place in the freezer whilst the dates are still softening

• Once the dates have softened add all the “snickers” middle ingredients to a blender and whiz until smooth

• Take the base out the freezer and evenly layer the “snickers” mix on top

• Add the jumbo peanuts across the top and push them in slightly. Add back to the freezer whilst making the chocolate topping

• Now over a bain-marie add the melted coconut oil (I melt mine in the microwave to speed it up) along with the maple syrup. Gently whisk in the cacao powder bit by bit until its nice a thick

• Remove from the freezer and evenly pour the chocolate mix on top of and smooth out

• Place back in the freezer for 1 hour. Then they are ready to serve!