For the coconut oat base:
100g / 1 and a half cups porridge oats
60g / 3 tbsp desiccated coconut
80g / 2 tbsp nut butter of your choice
150g / 3 tbsp coconut oil
100g / 3 tbsp date syrup (you can use maple syrup or honey instead if you’re not vegan)
2 teaspoons Flax Seeds
2 teaspoons Chia Seeds
For the Fairtrade chocolate topping:
100g / 4oz dark chocolate
1 tbsp coconut oil
50g Fairtrade Dark Chocolate
50g Vegan white chocolate
Preheat the oven to 180c/350f. Grease and line a baking tin or dish.
Mix the porridge oats and desiccated coconut together in a bowl.
Heat the nut butter, coconut oil and syrup into a saucepan over a medium heat. Pour over the oats and desiccated coconut and mix.
Pour the mixture into the lined baking dish and cook for 15 minutes, or until the edges of the mixture begin to brown. Allow the mixture to cool.
Place the Fairtrade chocolate and coconut oil together in a saucepan over a medium heat and stir continuously until they have melted. Pour the melted chocolate over the porridge oats and allow it to cool once again.
Once the chocolate has cooled and set, cut the flapjack mixture into small pieces.
The flapjacks will keep in an airtight container for up to 3 days or in the fridge for up to 5 days.
Once they have cooled, melt more dark and vegan white chocolate and decorate.
Photo credit: Ali Clifford @incredibusy
Ali is a London-based creative communicator, writer, and designer.
A sustainable lifestyle champion and keen rhubarb-grower too.