Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Chocolate and Coconut Flapjacks

Chocolate Coconut Flapjacks

Flapjacks, Speedy | 26th April 2009 | By

I’ve seen various recipes for chocolate flapjacks over the years and to be honest I couldn’t really see the point. Flapjacks are so good anyway, how could they get better? Well, I’ve tried it now and I have to say they were good, not necessarily better but certainly different with a rich chocolatey flavour.

I usually use the basic recipe in Gaia’s Kitchen for flapjacks and then add various bits to it. This time I added chocolate, coconut and raisins. Here are some other scrumptious flapjack recipes I’ve made.
 
Chocolate, Coconut and Raisin Flapjacks
Yields 12
Rich chocolate flapjacks which are made additionally tasty and chewy by adding desiccated coconut and raisins. This is a super speedy recipe for when you want something in a hurry.
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Prep Time
10 min
Cook Time
17 min
Total Time
27 min
Prep Time
10 min
Cook Time
17 min
Total Time
27 min
Ingredients
  1. 5oz (150g) butter
  2. 1 tbsp golden syrup
  3. 3oz (85g) dark muscovado sugar
  4. 100g bar dark chocolate (70%)
  5. 8oz (225g) rolled oats
  6. 2oz (55g) desiccated coconut
  7. a pinch of salt
  8. 2oz (55g) of raisins.
Instructions
  1. Melt the butter with the golden syrup, muscovado sugar and chocolate in a large pan.
  2. Stir in the oats, coconut, salt and raisins.
  3. Press mixture into an 8″ sq greased cake tin and bake at 180°C (gas 4) for 17 mins.
  4. Leave to cool in the pan then cut into 12 pieces.
Adapted from Gaia's Kitchen by Julia Ponsonby
Adapted from Gaia's Kitchen by Julia Ponsonby
Tin and Thyme http://tinandthyme.uk/

Comments

  1. Leave a Reply

    Henk Kooiman
    12th June 2015

    Oh, Choclette, why is there just one comment on this one ? After the ‘jammy flapjacks’ I couldn’t resist trying one of the other recipes. For these, no shopping was needed. The only thing I changed was using dried cranberries instead of raisins (for no special reason). Delicious again ! I think I am going to be a flapjack-junkie for a while 🙂

    • Leave a Reply

      Choclette
      12th June 2015

      Haha Henk, I don’t think there was even one comment on this one before yours. It was only a month after I started my blog and no-one had discovered me at this point. I’m very glad to have a comment now – finally, so a big THANK YOU. I made these for friends once and they were so enamoured they make them all the time now. I’ve just been sent some commercial flapjacks for review and I have to be honest they bear not a patch on a homemade one.

  2. Leave a Reply

    Henk Kooiman
    7th July 2015

    Choclette, I suggest to rename and reblog these for all your new followers then. Made them again yesterday. They are just só good. I have sticked to the cranberries because they go so well with chocolate and are a bit more special than raisins. I added a larger pinch of seasalt this time and it worked well. To keep a good texture I store them in the fridge. With the warm weather we are having right now they tend to crumble easily. When cool, the texture is most pleasant.

    • Leave a Reply

      Choclette
      8th July 2015

      Really pleased you’ve taken to flapjacks in such a big way Henk. Maybe they will now catch on in Holland? Cranberries do sound good. I’ve been wanting to make these again for ages and when I do, I’ll be sure to use cranberries.

  3. Leave a Reply

    Henk Kooiman
    8th September 2015

    Hi Choclette, I now know what happens when one forgets to add the sugar: they are too crumbly to cut, but are still very tasty. I guess they make a good ‘ingredient’ for a dessert; with icecream, in a trifle, etc. To make up for this mistake and to reassure myself I made a new batch straight away and substituted half of the coconut for finely chopped mixed nuts. The flapjacks turned out fine, as usual. Just had a big slice for tea.

    • Leave a Reply

      Choclette
      8th September 2015

      Ah, glad to hear it’s not just me that forgets key ingredients Henk and I’m glad the second batch came out alright. It’s great to have you remind me of these older recipes. I know this one was quite popular with friends who now make them regularly.

  4. Leave a Reply

    Henk Kooiman
    8th September 2015

    Forgot to mention in my previous comment: in the second batch I forgot the salt (no big thing, but it does well in this recipe) and added 25 g of Kirsch. A simple variation, but with a good effect.

    • Leave a Reply

      Choclette
      8th September 2015

      Ah well, the salt is not quite as crucial as the sugar. The Kirsch sounds like a very nice addition 🙂

  5. Leave a Reply

    Henk Kooiman
    18th May 2016

    Still making these. My mum loves them, and they are so quick and easy to make. Yesterday I tried to make them a little less crumbly by adding 25 g of course polenta flour and 50 g of milk. Just so you know: it didn’t make any difference at all :)) No problem, they still taste great !

    • Leave a Reply

      Choclette
      18th May 2016

      I’ve got friends who never make any flapjacks but these now. I haven’t made them for a long time, but I don’t remember them being overly crumbly – flapjacks are meant to be a little bit crumbly! I’ve been meaning to try them again for ages though – it’s a constant cry, but if only I had more time!

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