The flavour combination of Lemon & Chocolate is one of my favourites to date, and something I can’t stop exploring with all my creations. The love started with a simple bowl of porridge, adding in lemon juice and cacao nibs became a total breakfast game changer. From here I tried a bake, and this recipe was born. A cheeky little snack treat for the weekend, that fills your protein quota and satisfies your sweet tooth.
2 cups oats
1 cup almond butter
1/3 cup honey
1/4 cup cacao nibs
Juice 1/2 lemon
Zest of 1 lemon
1/4 cup melted coconut oil
1/4 cup maple syrup
Preheat the oven to 180 degrees C and line a small flapjack tray with parchment paper.
In a bowl combine the oats, almond butter, honey, lemon zest, cacao nibs and lemon juice. Mix until completely combined. Press into your tray so the mixture is stuck together and evenly distributed.
Pop in the oven to cook for around 25 minutes until golden brown.
Meanwhile, to make the chocolate add the melted coconut oil in a bowl with maple syrup and cacao/cocoa powder.
Mix quickly until totally smooth. When the base layer has cooled slightly add the chocolate on top, spreading evenly. Let cool and store in the fridge to allow the chocolate to set on top.