Louise Mead
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
200g rolled oats
250g of dates, finely chopped or whizzed in a food processor
100g bar of dairy-free chocolate, cut/broken into pieces
60g dairy-free spread
3 tablespoons of agave nectar/maple syrup
1 heaped tablespoon of desiccated coconut
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
1. Preheat the oven to 180 degrees C, and spray a medium-sized rectangular dish with oil.
2. Put the dairy-free spread and syrup in a pan and heat gentle until melted.
3. Add the dates and desiccated coconut and stir before switching off the heat.
4. Add the oats, and mix thoroughly until the mixture is evenly coated.
5. Add the chocolate, and also the fine dust/crumbs left over from breaking it up.
6. Mix into the mixture, don’t worry if it begins to melt, this will help to bind the mixture.
7. Spoon into your dish, and press it down as much as possible with the back of a spoon.
8. Bake for 20-25 minutes depending on your preferred consistency (longer for crunchier).
9. 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!
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