Flapjacks is more or less what I lived off this summer at the coffee shop. Partly as they are so convenient when you are constantly on the run, but mainly, of course, because they taste darn good! Sugar, oats, syrup, chocolate and vegetable oil – what is not to like? Today I will sit my last exam for 2015 so I have bunkered up with a batch of chocolate-coconut flapjacks, following the (far healthier!!) recipe from MyFussyEater.
The biggest challenge will be to try not to eat them all before the exam even starts. That maaay have happened on Monday…
It is rather minimalistic ingredient list, for the base you need:
- 2 cups/4 dl rolled oats
- 3 tbsp desiccated coconut
- 3 tbsp date syrup (or similar)
- 3 tbsp coconut oil
- 2 tbsp nut butter of choice
And for the topping:
- 100 grams dark chocolate (vegan if necessary!)
- 1 tbsp coconut oil
To start off, oven goes on 180c. For the flapjack itself, first melt the nut butter, coconut oil and syrup in a saucepan over medium heat until it is well combined. Pour the mixed oats + coconut over and mix it all together. This should be baked for about 15 minutes/until the edges begin to brown.
In the meanwhile, melt the chocolate and coconut oil bain-marie as to not burn the chocolate. Put the chocolate mixture over the oats and leave to cool.
Note: To prevent the bars from crumbling, it is an idea to add a little extra nut butter and also make sure the dish is completely cooled down before you attempt to cut it.