Preheat oven to 180 C and line a 20x20cm baking tray with reuseable parchment paper
Place the bananas, oil, milk, nut butter, salt and cinnamon in a food processor and blitz until you have a smooth batter (Pour Into a bowl)
Roughly chop the nuts then add to the batter along with the seeds, oats and raisins. Stir well to make a thick mixture, which you can press into a lined tin
Bake in the oven for between 20-30 minutes until golden. If you like them softer bake for just 20 minutes. If you prefer a drier, crisper flapjack then leave in longer.
Take the Flapjacks out of the oven and remove from the tin but leave on paper.
Now melt the Tony’s chocolate in a heatproof bowl over some simmering water or in the microwave in 15 seconds burst.
Drizzle the melted chocolate all over the flapjacks covering them as evenly as you can. Allow the chocolate to cool and set before serving.