These Chocolate Chip Pecan Flapjacks are such a heavenly bake. They’re so easy to make, whilst being totally plant based and vegan. They’re perfect for snacks and lunch boxes!
A veganised version of the classic flapjack – sweet, sticky, oaty bars drizzled in dark chocolate and dessicated coconut to bring them to the next level.
I cannot explain my EXCITEMENT to share this vegan butter recipe!
Pre-vegan, I was a butter lover. I loved it on toast, sandwiches, crumpets, baked potatoes, scones, potato cakes.. you name it. So it’s been an aim of mine to re-create a vegan butter for a while now, and I’ve finally nailed it!
Personally, I don’t like using the supermarket hydrogenated spreads and margarines too often. Don’t get me wrong, there’s nothing wrong with them (in fact they’re brilliant in baking) but I actually don’t think they taste very buttery when spread on toast, etc! Therefore, I wanted to create a slightly healthier buttery alternative – and here it is!
How about spreading some of this vegan butter on a warm slice of my Chocolate Chip Pumpkin Bread? Mmm.