Chocolate and Date Flapjack

There are two schools of thought on what makes the perfect flapjack – either with a good crunch to it, or a nice sticky chewy affair. This is definitely the latter!

Serves: 12
Cooking Time: 30 minutes
Prep Time: 15 minutes

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Method

• Preheat the oven to 180 degrees C, and spray a medium-sized rectangular dish with oil
• Put the dairy-free spread and syrup in a pan and heat gentle until melted
• Add the dates and desiccated coconut and stir before switching off the heat
• Add the oats, and mix thoroughly until the mixture is evenly coated
• Add the chocolate, and also the fine dust/crumbs left over from breaking it up
• Mix into the mixture, don’t worry if it begins to melt, this will help to bind the mixture
• Spoon into your dish, and press it down as much as possible with the back of a spoon
• Bake for 20-25 minutes depending on your preferred consistency (longer for crunchier)
• Remove from the oven, allow to cool to room temperature
• Place in the fridge for an hour or so to firm up enough for cutting
• Cut into 12 slices and enjoy!