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Coconut Flapjacks (Vegan)

This is a wonderfully coconutty, vegan spin on the traditional British favourite, courtesy of our Contributing Chef Heather Adamson (@fresheather)! These delicious little bars are packed with protein, and are perfect post-gym, or just to refuel throughout the day – satisfying your sweet tooth while still staying clean! So let’s get going!
What you’ll need:
- 250g oats
- 2 very ripe bananas
- 2 tbsp peanut butter
- 2 tbsp coconut oilAdd to cart
- 2 tbsp coconut sugar
- 4 chopped dried dates (or chocolate chips… or if you’re feeling a little wild, both!)
- 2 tbsp protein powder (optional)

 

Topping:
- 1 tbsp peanut butter
- 1/4 tsp cacao powder

 
Let’s get started!
  • First and foremost, preheat your oven to 180C | 356F.
  • Start by melting your peanut butter and coconut oil in a saucepan over low heat until nice and warm.
  • Mash your bananas thoroughly before adding in the peanut butter and oil mixture.
  • Combine all dry ingredients (oats, protein powder, and coconut sugar)
  • Add the banana, peanut butter and coconut oil mixture to the dry ingredients, and mix thoroughly before finally tossing in your chopped dates or vegan chocolate chips!
  • Spread the mixture into a lined backing tray and bake at 180C for 20-25 minutes until golden and crispy!
  • Remove from the oven and let sit for a few minutes.
  • To top, melt 1 tablespoon of peanut butter, and first just drizzle half of this over the flapjacks.
  • Add ¼ tsp cacao powder to the rest of the melted peanut butter, and drizzle the mixture over your flapjacks!
  • Finally – leave to cool, cut into squares, and…
  • Enjoy!

See more recipes here!

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