- 1 scoop PERFORM salted maca caramel protein (can substitute this with other protein powders if preferred)
- 10-12 medjool dates
- 1-2 tbsp almond milk, as necessary
- 12 gluten-free oatcakes
- Optional: 2-3 tbps gluten-free rolled oats, 1-2 tbsp milled flaxseed (if adding these, you may need to add another 1-2 tbsp of almond milk, as they will absorb more liquid)
- 1 bar Well + Happy ‘Chunky Monkey’ chocolate
To begin, soak the dates in the almond milk for around 10 minutes, to ensure they are sticky and easy to blend. Then, in a food processor, blitz up the oatcakes with the dates (save the almond milk in case you need to add a little more liquid to the mixture). You’re aiming for a slightly sticky mix before adding your scoop of protein powder, which should make the batter slightly more crumbly. If you’re adding other add-ins (e.g. oats, flat, chocolate chips, raisins etc.), add them after the protein powder.
Press flat into a brownie tin (or on a tray), and chill in the fridge. Meanwhile, break the chocolate into squares and melt in a bowl over a pot of boiling water (cheapskate bain-marie!). Once melted, spread over the top of the flapjack bars. Once the chocolate has cooled and hardened, take the flapjacks out of the fridge, slice and keep in an airtight box. They should keep for around 5-6 days in the fridge, or longer in the freezer.
Delicious with a cup of coffee as a quick pre-gym snack!