Description
These vegan chocolate flapjacks are chewy and a little crispy and full of the natural goodness of oats, almond butter, cacao powder and chia seeds. They are free from butter and refined sugar so will solve that chocolate craving without giving you a sugar high.
Ingredients
Units
Scale
- 100 g almond butter
- 325 g porridge oats
- 100 g coconut oil
- 260 g maple syrup
- 45 g cacao powder
- 4 tbsp chia seeds
Topping (optional)
- 50 g vegan dark chocolate
Instructions
- Preheat the oven to 180 degrees celcius.
- Melt the coconut oil, almond butter and maple syrup together in a saucepan over a low heat.
- Mix together the dry ingredients in a large bowl and add the melted liquid mixture. Stir to completely combine. The mixture should be sticky enough to stick together, if it is too dry add a splash of water.
- Press the flapjack mixture into a 9 x 9 cake tin and press down firmly.
- Bake for 15 minutes before removing from the oven and leaving in the tin to cool completely.
- Melt the chocolate for the topping by placing it in a heatproof bowl above a saucepan of boiling water.
- Drizzle the chocolate on top of the flapjacks (optional).
- Cut the flapjacks into 9 squares and enjoy!
