Saturday, 12 March 2011

Chewy Chocolate Flapjacks (Vegan)

I'd run out of snacks for the children's lunchboxes this week, so I made up a quick batch of chocolate flapjacks, to keep them happy. This flapjack recipe is a really simple one, so the children can help, or even make themselves if they're old enough to use the oven and microwave. They make a nice after school or lunch box snack, as an alternative to cereal bars.

Makes 12-16 bars/squares.
  • 150g/6oz dairy-free spread (or 100g/4oz dairy-free spread and 50g/2oz smooth peanut butter)
  • 150g/6oz soft brown sugar
  • 2 tbsp golden syrup
  • 50g/2oz dessicated coconut
  • 25g/1oz cocoa powder, sieved
  • 50g/2oz raisins, or other dried fruit (chopped banana chips, apricots etc)
  • 200g/8oz porridge oats  
  • A pinch of cinnamon, optional
Pre-heat the oven to 160C/150C Fan/Gas 3/325F.
Melt the spread with the sugar and syrup (in a pan or in the microwave).
Stir in the coconut, cocoa and raisins (and cinnamon).
Mix in the oats until coated in the chocolaty syrup.
Pour into a greased baking tin (15cm x 20cm approx) and flatten with a fork or spoon.
Bake for 25-30 minutes.
Cool in the tin for 10 minutes before marking into squares/bars.
Turn out when cold - not before, or they'll fall apart!
Suitable for freezing.

Alternatives: Swap the dried fruit for chopped nuts or chopped crystallised ginger.
Top with melted dairy-free chocolate when cool, for a more indulgent flapjack! Pin It


  1. I made these with 25g Brazil nuts and 25g raisins. Absolutely lovely - thank you for sharing this recipe!

    1. Glad you liked the recipe. Thanks for your comment :-)


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