Chocolate Coconut Flapjacks




169 per portion


3 small ripe bananas

60g nut butter of your choice

20g cocoa powder

60g coconut oil, melted

250g oats (use gluten free if preferred)

30g chocolate or vanilla flavour whey or plant-based protein powder

20g desiccated coconut

30g raisins

25g dark chocolate (minimum 75% cocoa), cut into chunks

How To

Preheat oven to 180˚C/350˚F. Line the base of a 15x15cm baking tin with baking paper.

Mash the bananas in a bowl until smooth. Add the nut butter, cocoa powder and the melted coconut oil and stir well.

Add the oats and stir well. Add the remaining ingredients and stir until well combined.

Spoon the mixture into the tin and spread evenly with a spatula.

Bake for 25-30 minutes, or until firm.

Cut into 16 pieces. Serve.

Store any leftovers in an airtight container for up to 4 days or freeze on same day.

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