As well as the apricot curd chocolate sandwich cake I made to take to work, I also needed something suitable for a vegan colleague to eat. I ummed and I ahhed and then ran out of time so I needed something fast. Flapjacks fitted the bill. To make them a bit more special, I decided to top them with a chocolate coconut ganache, the idea for which I got from Lifescape and which recipe I based these on. I’ve never made flapjacks without butter before, so I was interested to see how they would turn out. My biggest problem here was trying to find a margarine that didn’t have trans-fats in it. As for the question of palm oil, I just had to throw my hands up on that one – sorry orang utans. If the ingredient says vegetable oil, you can bet your bottom dollar this means palm oil. In this case it actually owned up to having palm oil in the ingredients, but it was that or nothing – the trials of trying to buy ethically.
This is how I did it:
- Melted 175g of vegan margarine with 2 tbsp golden syrup.
- Stirred in 175g sugar (half muscovado and half demerara)
- Stirred in 180g rolled oats, 80g desiccated coconut and a pinch of rock salt.
- Pressed into a 9″ square mould and baked for 18 minutes at 180C.
- Left to cool in the mould.
- Melted 100g 70% dark chocolate with 2 tbsp of coconut milk.
- Stirred until smooth then spread over the cooled flapjack.
- When set, cut into 16 pieces.
Thankfully, these proved to be popular. The coconut gave a rich moistness to them and the chocolate topping worked really well. To my palate, the margarine gave an authentic shop bought taste (I think I’ll stick to butter) but they were still good. I’m now wondering what they would have been like made with oil instead of margarine – will have to try that next time.