Chocolate Protein Fudge Flapjacks




I don't usually advocate for throwing protein powder in baked goods for the sake of it #gainz, but there are a small handful of recipes (such as this one) where added whey protein compliments both the texture and taste. Alternatively, the 'naked' baked flapjack is great just by itself!


Total time to make : 1 hour 10 minutes inc. chill time Time to prep : 15 minutes

Time to bake : 15 minutes

Time to chill : 40 minutes

Servings : 16



Ingredients


Base

250g oats, quick or rolled*

125g butter, melted

125g light brown sugar

4 tbsp golden syrup


Caramel Fudge

50g good quality whey (I used vanilla)

200g nut butter (I used roasted almond)

110g maple syrup

Pinch of flaked sea salt


Chocolate

100g chocolate (I used 50:50 milk:70% dark)

1.5 tbsp coconut oil (optional but lessens the chocolate shattering when you slice)




Method


  1. Preheat a fan oven to 180C

  2. Place all base ingredients in a bowl and combine. I use rolled oats* and blitz everything together with a food processor to break down the oats and combine

  3. Pour into a greased 8" square (20cm) non-stick baking tin and press flat with the back of a spoon

  4. Bake for 15 minutes until the edges begin to golden, they will look a little undercooked in the centre but will cool solid. Remove from the oven and allow to cool slightly whilst you make the protein caramel

  5. Heat nut butter and maple syrup over a low heat in a saucepan until combined with a runny consistency. Add in the whey and mix together until fully combined, it can look slightly grainy and not silky smooth - that's OK!

  6. Pour caramel fudge mixture onto the flapjack base and spread evenly. Allow to cool in the fridge for 20 minutes whilst you make the chocolate topping

  7. Melt the chocolate in a bowl over boiling water and stir in the coconut oil until everything is melted and combines together

  8. Pour over the protein fudge layer and rotate the tin until fully coated then chill again until set, around 20 minutes

  9. Use a warm metal knife to slice to reduce chocolate shattering. Running the blade under a hot tap and then wiping it dry between each slice works the best



Nutritional Information


295 calories

8g protein, 25g carbs, 15g fat



Good to know:

  • Store at room temperature in an airtight container for up to 3 days, or refrigerated if in warm climates

  • For a crunchier base, bake for 18 minutes

  • Whey protein is optional

  • Vegetarian

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© 2019 by lordlucy