Nutty Nutty Peanut Butter Protein Flapjacks
To Make Combine
25g Almond Butter
150ml of Almond Milk
15g Agave Nectar Syrup
Bake at 180 Degrees for 12 minutes - I place them in a cupcake tin
But you can use a baking tin and slice into pieces after.
For the chocolate fudge topping, mix together
50g Coconut Oil
3 Tablespoons of Cacao powder
3 Tablespoons of Agave Nectar Syrup
Once Baked, leave them to cool and top with the chocolate fudge mix, then place them in the fridge for an hour to firm up.
Specially Created by - @ambersfoodfeed