KIN Nutrition No Bake Peanut Butter Flapjacks

Flapjack Base
  •  270g peanut butter
  • 70g maple/fruit syrup
  • 80g oats
  • 30g KIN Vegan Vanilla Protein
  • 40-50ml plant based milk

Chocolate Ganache Topping

  •  120g dark chocolate chocolate
  • 3 tbsp plant based milk
  • 2 tbsp maple/fruit syrup
  • 30g peanut butter


  • Line an 8x8inch tin parchment paper.
  • Over low heat, melt the peanut butter and syrup together. 
  • In a separate bowl, combine oats and protein powder. Gently pour in the peanut butter mixture and stir until combined. Slowly add the plant based milk as needed. 
  • Pour the flapjack base into the lined tray and press down firmly with your hands and/or spatula to ensure a thick and even base layer. Transfer to the fridge.
  • Over low heat, melt the chocolate ganache ingredients together. Spread the ganache over the base layer. 
  • Optional: drop spoonfuls of peanut butter over the chocolate ganache and drag through for a marble pattern. Return to the fridge and allow to set for 1 hour.
  • Enjoy!
Recipe by @rosieebrownn



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