Rhubarb Flapjack Balls

Ingredients:

• 90g Rolled Oats
• 1 tbsp Poppy Seeds
• 1 tbsp Desiccated Coconut
• Handful of Raisins
• 25g Melted Butter
• 150g Tims Dairy Rhubarb Yogurt
• 50g Maple Syrup
• 1 tsp Vanilla Extract

To Top:

• Desiccated Coconut

Method:

Add all the dry ingredients into a mixing bowl.

Next add all the wet ingredients into the same bowl and mix well.

Scoop around a tbsp of the mixture and shape into a ball and place on a plate or tray.

Place your flapjack balls into the fridge for around 30 minutes and ENJOY!

Keep stored in the fridge for up to a week.