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Combine oats, mixed seeds, 4 tbsp maple syrup, ⅓ cup melted coconut oil, and ⅓ cup cashew butter in a mixing bowl and stir well
Spoon the mixture into a lined baking tin or mould and press down evenly to ensure it is compact
Place in the fridge while preparing the fudge
For the fudge, add cacao powder, ½ cup maple syrup, ¼ cup cashew butter, and ½ cup melted coconut oil to a mixing bowl and stir until you have a thick chocolatey mixture
Pour the fudge on top of the flapjacks and return to the fridge for about an hour to set, or place in the freezer for quicker setting
Cut into squares and serve