by josh |
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Mix the dry ingredient together in a large mixing bowl
Add the wet ingredient to a separate mixing bowl:
Add the Peanut butter
Add the almond milk & stir until lumps are gone
Add the chocolate chips to a microwavable measuring cut
Put in the microwave and melt chocolate - be careful not to overheat and burn it
Add the melted chocolate to the almond milk & peanut butter and stir quickly before the chocolate starts to cool. Continue stirring until the chocolate is completely mixed into the liquid
Add the vanilla extract & stir
Taste the wet mixture
Depending on the sweetness of your chocolate, add extra agave nectar and sweeten to taste
Use a spatular to add all the wet mix into the dry mix
If your mixing bowl is too small, split it into 2 separate bowls to more easily combine the wet & dry mix together
Mix thoroughly until the dry mix is completely coated by the wet mix
Line a baking pan with greaseproof paper
Empty the combined mix into the baking pan
Use a spatular to thoroughly press the flapjack mix into the shape of the baking pan until it is densely compacted & evenly distributed.
Refrigerate for 30 minutes or until firm
Remove from fridge & make sure it is firm
Remove the slab from the baking pan and use a knife to mark out an even number of fingers
Cut the slab into fingers
Add the flapjack fingers to freezer bag
Store your flapjacks in the freezer and pull them out to defrost as needed
Enjoy!