Almond Butter Flapjacks
- 400ml organic almonds
- 250ml old fashioned rolled oats (gluten free variety)
- 5 tbsp acacia honey
- 50ml coconut flakes
- 50ml goji berries (roughly chopped)
- 50ml organic almonds (roughly chopped)
- Pinch of Salt
- 80g dark chocolate (85%)
If you want to ensure these flapjacks are gluten free you might have to order gluten free oats online as they can be difficult to find, you can do so here.
Start by roasting the almonds in the oven for about 10 minutes on 200 degrees. Transfer them to a food processor and blitz for up to 10 minutes until smooth and butter like.
Pour into a bowl and work the salt and the honey into the butter with a spatchula. Then add the chopped goji berries, almonds and coconut flakes and work into a sticky paste. The quickest way of doing this is with your hands.
Line a tray with greaseproof paper onto which you transfer the almond mixture. Press down with your hands to make sure it’s as compact as possible as this will make it easier to cut later on. Leave the mixture in the fridge for a minimum of two hours until hard.
After two hours, temper the dark chocolate (I use 85% but anything above 70 is fine) by adding a third of it to a bain-marie until melted. Then take off the heat and add the remaining chocolate chopped into small bits and stir until fully melted. This will ensure your chocolate is hard in room temperature.
Take the tray out of the fridge and immediately cut into 6-8 pieces. Dip the bottom of the squares in the chocolate and place on a tray with greaseproof paper. When all flapjacks have been dipped, place in the fridge for another 30 minutes or until the chocolate is solid.
The flapjacks are now ready to serve.