Chewy Chocolate Flapjacks (Vegan)

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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!