Chocolate-Drizzled Flapjack by Indy Power

If you've got the time to make your own flapjacks, then this recipe is difficult to beat!

Serves 16|Takes 45 mins


250g of Flahavan’s Oats

110g of coconut sugar

75ml of maple syrup

1 teaspoon of vanilla essence

75ml of melted coconut oil

50g of dark chocolate


Preheat the oven to 180 degrees Celsius

Add 70g of Flahavan’s Oats to your food processor or blender and blend on high until you have a fine oat flour.

In a large bowl, combine the oats, oat flour and a pinch of sea salt and mix well.

Add the maple syrup, coconut sugar, vanilla and a tablespoon of water to a small saucepan on medium heat. Whisk it often, keeping it on the heat until the sugar is completely dissolved and you have a smooth, glossy mixture.

While mixing, gradually pour the sugar mixture into the oats. Then pour in the melted coconut oil and mix well.

Press the mixture very firmly into a lined 8×8 inch baking tin. Make sure it’s very tightly packed in.

Bake for about 30 minutes, until golden all over. Leave to cool on a wire rack for about 20 minutes, then slice them.

Once sliced, melt the chocolate. Drizzle the chocolate over the bars.

Recipe Categories:

Foodservice   Sweet   Snacks   Vegan   Vegetarian   Dairy Free   Gluten Free  
Flahavan's Oats Illustration