Triple Chocolate Flapjack

Triple Chocolate Flapjack

Ingredients

  • 200g vegan butter⁠⁠ 
  • 300g Troo Chocolate Spoonful of Fibre ⁠⁠
  • 450g of Energise Porridge with Chocolate and Maca ⁠⁠
  • 80g Montezuma Black Buttons (and some to top)⁠⁠ 

Method:

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a baking tray with butter, then line the base and sides with baking paper.⁠⁠ 
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2. Slowly bring the butter and Troo syrup to the boil in a saucepan, stirring. Remove from the heat and stir in the Troo Porridge oats. ⁠⁠
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3. Scrape the mixture into the prepared tin, then press it into an even layer using the back of a wooden spoon. Bake for 15-25 minutes, or until golden brown. ⁠⁠
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4. Set aside to cool slightly in the tin, then run a round-bladed knife around the inside edges of the tin and cut the flapjack into rectangles/ squares. Set aside to cool completely in the tin. ⁠⁠
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5. Meanwhile, place a heatproof glass bowl over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Add the Montezuma Black Buttons and stir until melted. ⁠⁠
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6. Turn the cooled flapjacks out onto a wire rack and drizzle them with the melted chocolate. While the chocolate is still melted pop some buttons on top. Pop into the fridge until chocolate has set. 

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