Cherry Ripe Flapjacks
I used to LOVE cherry ripes! I really couldn't get enough of them, so when I could no longer eat dairy, this was a sad loss. These flapjacks are so so yummy and encompass all of the deliciousness that a cherry ripe has.. plus lots more! I think these are the perfect afternoon treat, especially with a nice cup of tea.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
- 100g Oat flour,300g Jumbo Oats,100g Coconut sugar,200g Cashew butter,150ml Maple syrup,60g Desiccated coconut,1 teaspoon Vanilla powder,35g Dark chocolate,1 big tablespoon of Coconut oil (40g),215g Cherries (pitted),Pinch of Sea Salt
- 1/3 cup + 1 tablespoon Maple Syrup (80ml),¼ cup Cacao (35g),1 big tablespoon of Coconut oil (40g),Pinch of Sea Salt
Preheat the oven to 180 degrees Celsius and grease or line a baking tin.
Start by adding the oats, oat flour, desiccated coconut, raw chocolate chunks, vanilla powder and salt to a bowl.
Set the dry mix aside and then add the maple, coconut sugar, coconut oil and cashew butter and cherries to a pan on a low to medium heat.
Once all of the wet mixture has melted and is fully combined, pour it into the bowl with the dry mix and stir until it is all well mixed.
Pour into the tin and flatten the surface.
Place into the oven for 35 minutes until golden brown and slightly soft to the touch.
Leave to cool in the tin for 10 minutes. Slice into squares and then leave to cool entirely.