Nutty Nutty Peanut Butter Protein Flapjacks

by 

@ambersfoodfeed

To Make Combine

135g Oats

60g that protein Nutty Nutty Peanut Butter

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

100g Peanutbutter

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