NO BAKE CRANBERRY AND COCONUT FLAPJACK HEARTS

NO BAKE CRANBERRY AND COCONUT FLAPJACK HEARTS

 

Sometimes when I’m creating recipes they evolve as they go along; these flapjacks were originally meant to be baked in the oven and topped with chocolate and nuts.

It was when I was spooning the mixture out of the bowl and into my mouth (yes I’m not afraid to own up to this) that I realised the raw mixture was absolutely delicious and really didn’t need cooking.

I squished the mixture into my little heart shape moulds, popped them in the fridge for 15 minutes and the final product was theseΒ little bites of heaven which are quite possibly the easiest recipe to make ever!

They only require 6 natural ingredients and are super quick to make, so if you’re pushed for time but looking for something tasty to make for someone you love on valentines they are definitely the answer!

 

Print Recipe
No bake cranberry and coconut flapjack hearts
Servings
mini hearts
Ingredients
Servings
mini hearts
Ingredients
Instructions
  1. Begin my melting the coconut oil and cashew butter.
  2. Add the agave nectar and stir through.
  3. Add the oats, coconut and cranberries and stir until well combined. If you feel the mixture isn't sticky enough you can add more cashew butter, or if you think its too wet add extra oats or coconut. You want the mixture to be fairly sticky so it sticks together nicely.
  4. Spoon into a lined baking tin or mini moulds (like mine) and press down evenly to make sure the mixture is all compact.
  5. Leave to set in the fridge for 10-15 minutes, or if you are impatient like me you can pop them in the freezer.
  6. Once set I drizzled mine with a little Raw Halo chocolate but they are equally as delicious with or without.
  7. Enjoy! And don't forget to tag me in your posts so I can see your creations πŸ™‚

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