After the Easter Bunny brought me a ruthlessly dark chocolate egg, which was wayyyy too bitter for me, I made some damn fine dark chocolate vegan flapjack. They turned out even better than I had hoped, and whether you are vegan or not these will blow your socks off. They also have no refined sugars, and if you use gluten free oats then they are suitable for coeliacs too. This badboy is an all-rounder which will please a whole bunch of people.
I posted some photos on my Instagram stories and there was a lot of demand for the recipe, so here it is...
- 50g coconut oil
- 2 tbsp peanut butter
- 3 tbsp maple syrup (or honey, if you're not strict vegan)
- 2 ripe bananas
- 250g rolled oats
- 100% dark chocolate chips (or other dark chocolate)
- Preheat oven to 180 degrees Celsuis, and line a tray with greaseproof paper.
- In a small pan melt together the coconut oil, peanut butter and honey.
- Mash the bananas and add to the pan, stir well.
- Add the oats to a mixing bowl and pour the pan mixture over the top, mixing well.
- Add nuts and chocolate chips, fold in gently (take care not to mix too heavily otherwise the chips will melt).
- Pour the finished mix into the lined tray, level out and push into the corners.
- Sprinkle more chocolate chips on the top, then bake for 20 minutes.
- Leave to cool in the tin for 20-30 minutes, then remove and slice.
These are a great addition to a lunchbox, picnic, or just as a snack with a cup of coffee. They aren't too overwhelmingly sweet either, which I like. The ruthlessly dark chocolate gives them a great hit of bitterness to temper the sweetness of the syrup and banana. Of course you could use different nuts, or add dried fruit if you like...but for me, this is the one!
Enjoy, and let me know in the comments how you get on with this dark chocolate vegan flapjack...
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