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Packed full of nutritious ingredients, these Chocolate Coconut Flapjacks make a delicious, healthy and filling snack for the whole family!

Chocolate Coconut Flapjacks


  • Author: Ciara @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Category: Dessert / Snack
  • Method: Baked
  • Cuisine: European
  • Diet: Gluten Free

Description

A healthy gluten free and vegan flapjack recipe, made using coconut oil and date syrup


Ingredients

  • For the flapjacks:
  • 100g / 1.25 cups rolled oats (use certified gluten free if necessary)
  • 3 tbsp desiccated coconut
  • 2 tbsp nut butter (I used cashew nut butter)
  • 3 tbsp coconut oil
  • 3 tbsp date syrup (can use maple syrup or honey instead)
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  • For the chocolate topping:
  • 100g / 4oz dark chocolate (use vegan chocolate if necessary)
  • 1 tbsp coconut oil

Instructions

  1. Preheat the oven to 180c/350f. Grease a baking tin or dish. I used an 8inch x 8inch square dish.
  2. Mix the oats and desiccated coconut together in a bowl.
  3. Heat the nut butter, coconut oil and date syrup in a saucepan over a medium heat. Keep stirring until the mixture is entirely melted and combined. Pour over the oats and desiccated coconut and mix well.
  4. Pour the mixture into the baking dish and cook for 15 minutes, or until the edges of the mixture begin to brown. Allow the mixture to cool. You can put the dish in the fridge to speed this up.
  5. Place the chocolate and coconut oil together in a saucepan over a medium heat and stir continuously until they have melted. Be sure not to burn the chocolate. Pour the melted chocolate over the oats and allow it to cool once again.
  6. Once the chocolate has cooled and set, cut the flapjack mixture into 8 pieces.
  7. The flapjacks will keep in an airtight container for up to 3 days or in the fridge for up to 5 days.