Combine oats, ¼ cup cacao powder, 4 tbsp maple syrup, ⅓ cup melted coconut oil, and ⅓ cup peanut butter in a mixing bowl and stir well
Spoon the mixture into a lined baking tin or mould and press down evenly to make it compact
Spread ⅓ cup peanut butter evenly over the flapjack layer and chill
For the fudge, combine ½ cup cacao powder, ½ cup maple syrup, ¼ cup peanut butter, and ½ cup melted coconut oil in a mixing bowl and stir until thick
Pour the chocolate fudge mixture on top of the flapjacks
Refrigerate for about an hour to set, or freeze for quicker setting
Cut into squares and serve
