Print Recipe

Vegan protein flapjacks

Prep Time30 mins
Chilling time4 hrs
Course: Breakfast, Dessert, Lunch

Ingredients

For the base

  • 1 cup oats
  • 1/2 cup salted peanut butter
  • 1 tbsp vegan margarine
  • 1 heaped tablespoon protein shake

For the chocolate ganache

  • 1/4 cup single soya cream
  • 1/4 cup soya milk
  • 45 g dark chocolate

Instructions

  • Preheat the oven to 200C | Gas mark 6.
  • Place the oats on a baking tray and place in the middle of the oven for 15 minutes or until golden, stirring half way through to make sure they don't burn.
  • Line a 3" x 6" baking tray with baking parchment and set aside.
  • Place the oats into a mixing bowl, stir in the protein powder then add the margarine, peanut butter and mix until combined.
  • Transfer the mixture into the baking tray and using the back of a spoon, spread and flatten the mixture until even. Place in the fridge to set whilst making the chocolate ganache.

For the chocolate ganache

  • Place the soya milk and cream in a small sauce pan over low heat and bring to the boil.
  • Take off the heat, add in the dark chocolate broken into small pieces and stir until all the chocolate has dissolved.
  • Take the flapjacks out of the fridge and pour the chocolatey layer on top. Return to the fridge for at least 4 hours to set, ideally overnight.