This is a rich and squidgy flapjack, full of nuts and oats providing long lasting energy. You can also make this without the topping, which I often do as a really quick snack prep for the week ahead.
Makes 8 slices
50g nut butter
25g maple syrup
10g cacoa nibs (optional)
25g smooth cashew butter
10g cocoa powder
30g maple syrup
Pre-heat the oven to 180 degrees. Line a 20cm square tray.
In a bowl, mash the banana. Add the nut butter and syrup and mix well. Add in the oats and cacoa nibs then pour into the tray, and push down to level out.
Bake for 15 minutes.
For the topping, mix together the cashew butter, cocoa powder and syrup, then spread evenly over the flapjack once cooled. Slice into 8 and serve.