Monty’s Bakers – 100% Cocoa Flapjacks with Almonds & Peanut Butter

Absolute Black with Whole Almonds and Peanut Butter Flapjack

Most people who meet me are not surprised to find that I am passionate about all things chocolate but then what they also quickly discover is that I love sport, exercise and nutrition. In fact, when I retire (or in the parallel life that I’m going to create), I would love to go back to school to study sports nutrition. I am a firm believer that what we put into our bodies directly affects what we get out of it. And when you run or ride a bike every day, you have to give it the fuel it needs to do this, let alone all the other running around which we do whilst working, looking after family and generally surviving life.

When we started Montezuma’s, I was a white chocolate junkie, I loved the creamy, smooth, melt in the mouth sensation and the sweet, almost sickly taste that lingered on the palate. I am still a big fan but I eat far less of this and my taste buds over the years have become either more sophisticated or I have become more addicted to the cocoa hit, I’m not sure which! So with the recent launch of our Absolute Black flavours, I am in my chocolate heaven. Of course, these bars also benefit from being sugar free, not something I have ever been that concerned about but it can be useful when you’re eating chocolate from 8.30 in the morning to last thing at night.

I have been experimenting with creating various snacks which are useful to have around when I’m running or riding my bike and you could do far worse than the good old flapjack. But I have come to loathe the highly manufactured butter and syrup mixes you regularly find labelled as flapjack. According to Wikipedia (which of course means it’s true), the definition of a flapjack is a baked bar cooked in a flat oven tin and made from rolled oats, fat, brown sugar and usually golden syrup. So my creation may be stretching the definition but it is altogether healthier, more tasty and most importantly tastes of rich, dark chocolate. And because I inhabit a world that never has quite enough time for the things I want to stuff into it, it takes less than 15 minutes to pull together plus 20 minutes in the oven.


  • 200g brown rice syrup (or honey if you prefer)
  • 80g chunky peanut butter
  • 150g coconut oil
  • 100g bar of Absolute Black with Almonds (less what you’ve eaten during the preparation process), chopped into pieces
  • 230g porridge oats


  • Place the brown rice syrup, peanut butter and coconut oil in a saucepan and heat until it’s all liquid, allow it to simmer for just a few moments and then remove from the heat.
  • Put the oats into a large bowl and add the heated mixture, stirring until all the oats are covered.
  • Add the chopped chocolate, making sure it’s all mixed in.
  • Pour the mixture into a greased brownie tin (approx. 30x20cm), lined with greaseproof paper.
  • Bake in an oven at 180C for 20 minutes until the flapjack is slightly bubbling.
  • Remove from the oven and leave it to cool in the tin (honestly, it’s not worth burning your tongue so leave well alone) .
  • Remove from the tin and slice into sensible sized pieces and now you can taste it!
  • Consume at your leisure at all snack times and even for breakfast if you wish (it’s a whole lot better than the sugar-filled cereals peddled as a ‘healthy start to the day’ but that’s a blog post for another day.



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