Easy Vegan Flapjack
A 'veganised' version of the classic flapjack - sweet, sticky, oaty bars drizzled in dark chocolate and desiccated coconut to bring them to the next level.
Ingredients
- 220 grams Rolled Oats
- 130 grams Brown Sugar
- 85 grams Margarine / Vegan Butter
- 85 grams Coconut Oil
- 2 tbsp Golden Syrup
- 60 grams Dried Fruit e.g. Sultanas, Raisins, Cranberries etc (optional)
- 40 grams Chopped Nuts or Seeds e.g. Walnuts, Pecans etc (optional)
- 100 grams Vegan Dark Chocolate (optional)
- Desiccated Coconut (optional - for sprinkling)
Instructions
- Start by preheating the oven to 160C
- Line an 8x8" square baking tin with greaseproof paper (and grease with vegan butter or coconut oil)
- In a pan, melt the butter, coconut oil, sugar and golden syrup over a medium heat and stir until smooth and well-incorporated
- Stir in the oats until well combined
- If using, stir in the chopped nuts and/or dried fruit
- Empty the mixture into your baking tin and press down with the back of a spoon until evenly spread
- Bake for 25 minutes if you want a chewier texture, and 30 minutes for a crunchier texture
- They will still be soft, so leave to cool for 20 minutes before carefully removing from the tin
Notes
Optional step: Once the flapjacks have cooled, break up the dark chocolate into a heat proof bowl and microwave until melted (then drizzle over the flapjacks).
Sprinkle over desiccated coconut and leave the chocolate to set for a few minutes before slicing into 12 delicious slabs!
Enjoy!