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A particularly kinky, nutty, vegan take on flapjack for weekend mornings.

Definitely contains sugar, but at least it's the more unrefined type... ;)

Makes 8 large squares

  • 100g Nutcessity Dark Roasted Espresso nut spread
  • 100g rapadura sugar
  • 150g coconut oil
  • 100ml fresh, strong organic coffee
  • 50g toasted walnuts
  • 350g rolled oats

How do?

Easy as you like, tiger. Get your oven on to 170 degrees (c) first, then grease an 8inch brownie tin with a little coconut oil.

Melt your nut butter, coconut oil & sugar on the hob, before adding the coffee.

Take off the heat, and gradually mix in the nuts and oats.

Pour into your tray and stick in the oven for around 15 minutes.

Great eaten warm, from the fridge or at room temp...

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