Delicious dairy-free and gluten-free vegan coconut flapjacks. They're sweet and chewy with a crunchy edge and weirdly buttery. If you make them on their own, they're super quick and easy to make. But the chocolate topping turns them into something a bit more special and is sometimes worth that extra effort.
Melt the oil and golden syrup in a large saucepan over a low heat.
125 g coconut oil, 2 tbsp golden syrup
Pulse the oats in a food processor until their mostly broken up, but some whole oats remain.
200 g jumbo oats
Stir the sugar, oats, coconut and salt into the melted oil until everything is thoroughly combined.
100 g granulated sugar, 1 pinch sea salt, 25 g desiccated coconut
Scrape the mixture into a 20 cm (8 inch) square silicone mould or lined tin.
Bake for 15 to 20 minutes or until the edges are turning brown and the centre is golden. It will still be very soft, but will harden as it cools. Leave in the tin to cool on a wire rack.
Chocolate Topping
Place the chocolate and coconut cream in a bowl suspended over a pan of hot, but not boiling water. Leave for five minutes to melt, then stir until combined.
100 g dark chocolate, 2 tbsp coconut cream
Turn the cooked flapjack block out onto a wooden board.
Spread the chocolate over the top and leave to cool and set.
Once set, cut into twelve bars.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.