Here is a naturally vegan and gluten-free recipe. I like to offer this kind of choice from time to time, especially when the result is so delicious. I put “flapjacks” because these bars are very close, but the consistency is very reminiscent of a big, chewy cookie. My friends and I enjoyed it and I must admit that I didn’t expect it to be this good! To be tested urgently…<\/p>\n

Recipe for a 31x10cm cake pan (I took the Kitchenaid cake pan):<\/h2>\n

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• 30g melted deodorized coconut oil<\/li>\n
• 45g unsweetened peanut butter (peanut puree)<\/li>\n
• 95g of maple syrup<\/li>\n
• 40g of brown vergeoise<\/li>\n
• 1 teaspoon of liquid vanilla<\/li>\n
• 120g of oatmeal<\/li>\n
• 40g of powdered oats in a blender<\/li>\n
• 80g of nuts<\/li>\n
• 80g of dark chocolate<\/li>\n<\/ul>\n

  Instructions:<\/h2>\n

  Pour the melted coconut oil, peanut butter, maple syrup, vergeoise and vanilla into a container.<\/p>\n

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  Add the whole flakes and the ground flakes.<\/p>\n

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  Also add the chopped nuts.<\/p>\n

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  Mix well and add the chocolate pieces. I had some large Cacao Barry nuggets left over, but a bar cut into large pieces (80g) will do just fine.<\/p>\n

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  One last mix and you’re done!<\/p>\n

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  Pour into a 31X10cm pan lined with parchment paper. Or in a 17cm square pan.<\/p>\n

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  Bake in a preheated oven at 175\u00b0C in rotating heat for 18-20 minutes.<\/p>\n

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  Let cool completely before cutting into pieces.<\/p>\n

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  You can keep them for a long time in an airtight box!<\/p>\n

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  Vegan Flapjacks, chocolate nuts and peanut butter<\/h2>\n

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  Here is a naturally vegan and gluten-free recipe. I like to offer this kind of choice from time to time, especially when the result is so delicious. I put \"flapjacks\" because these bars are very similar, but the consistency is very reminiscent of a big, chewy cookie. My friends and I enjoyed it and I must admit that I didn't expect it to be this good! To be tested urgently...<\/span><\/div>\n

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