Coffee Protein Fudge Flapjacks

If you love to savour something sweet alongside your cup of coffee, these no-bake coffee protein fudge flapjacks are for you. With a deep coffee flavour and a soft, satisfying texture, they’re a convenient, high-protein option that’s perfect when you need a little lift.

1. Line a loaf tin with baking paper and set aside.
2. In a large bowl, mix the rolled oats and Real Coffee Organic Whey Protein Powder until evenly combined.
3. Add the tahini, honey (or maple syrup), melted coconut oil, and a pinch of sea salt.
4. Stir until you have a well-combined sticky mixture.
5. Press the mixture firmly into the prepared tin, smoothing the top with the back of a spoon. 
6. Chill in the fridge for 1-2 hours or until set
7. Remove from the tin. If you are not adding the coffee protein fudge topping, the flapjack is ready to slice into bars. To include the topping, spread it over the flapjack then return to the fridge. Once set, the flapjack is ready to slice.
   
   Optional coffee protein fudge topping
   
8. Gently melt the dark chocolate with the coconut oil until smooth. 
9. Stir in the hot milk (or water) to loosen slightly. 
10. Whisk in the Real Coffee Organic Whey Protein Powder until glossy.
    

• Preparation Tips: Press the mixture firmly into the tin as this helps prevent crumbling later. For cleaner slices, chill until fully set and cut with a sharp knife in one smooth motion.
• Substitute Suggestion: Swap the tahini for smooth almond or peanut butter for a slightly different flavour. Honey can be swapped for maple syrup in equal amounts.
• Storage Instruction: Store flapjacks in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 1 month; defrost in the fridge before serving.

These no-bake coffee protein fudge flapjacks offer an option that works just as well for mornings as it does for afternoon breaks. Keep a batch in the freezer and you’ll always have something satisfying ready to go.