These chocolate dipped baobab flapjacks are the perfect afternoon pick-me-up or post-workout snack. With their dense, chewy texture, refreshing baobab flavour and the snap of the chocolate coat they are a pure delight. Full of Vitamin C, healthy fats and fibre, these bars combine health with indulgence. Once you taste them, they are guaranteed to become your go-to snack!
For the flapjacks:
1/4 cup Aduna Baobab Powder
2/3 cup lemon juice
1/2 cup maple syrup
3 cup ground almonds
2/3 cup golden linseed
For the chocolate coat:
100g dark chocolate
2 tbsp coconut oil
Line a 7 x 11 baking tin with aluminium foil.
Place the lemon juice, baobab powder and maple syrup in a saucepan over a medium-high heat for about 10 minutes and stir until it has thickened to a jam-like consistency. Allow to cool, then transfer to a bowl and stir in the ground almonds and golden linseed.
Press this mixture into the lined baking tin and flatten it firmly into a compact, even layer. Freeze for at least 1 hour.
Melt together dark chocolate and coconut oil in a saucepan. Once the energy bars have set, remove the baking tray from the freezer and lift out the energy bar block with the aluminium foil.
Cut into evenly sized pieces and dip the top of each energy bar into the melted chocolate and place onto a plate (top-side up) to allow the chocolate to set.
Store in a sealed container in the fridge for up to a week.
Recipe by The Loopy Whisk