Chocolate Coconut Flapjacks Recipe

Chocolate coconut flapjacks recipe perfect post workout snack or as a dessert, from our academy’s recipe selection.


3 small ripe bananas
60g nut butter of your choice
20g cocoa powder
60g coconut oil, melted
250g oats (use gluten free if preferred)
30g chocolate or vanilla flavour whey or rice protein powder 20g desiccated coconut
30g raisins
25g dark chocolate (minimum 75% cocoa), cut into chunks

Makes 16 flapjacks

Per Serving:

169 calories
9g fat
17g carbs
5g protein

Cooking Instructions

Preheat oven to 180 ̊C/350 ̊F. Line the base of a 15x15cm baking tin with baking paper. Mash the bananas in a bowl until smooth.
Stir in the nut butter and cocoa powder.
Add the melted coconut oil and stir well.

Add the oats and stir well.
Add the remaining ingredients and stir until well combined.
Spoon the mixture into the tin and spread evenly with a spatula.
Bake for 25-30 minutes, or until firm.

Cut into 16 pieces. Serve.

Store any leftovers in an airtight container for up to 4 days or freeze on same day.

Nick Wardle
Latest posts by Nick Wardle (see all)

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.