Chocolate and Date Flapjack

Ingredients

  1. 200g rolled oats
  2. 250g dates, finely chopped or placed in a food processor
  3. 100g non-dairy Chocolate bar, cut into pieces/crushed
  4. 60 g dairy-free spread
  5. 3 tbsp agave syrup/maple syrup
  6. 1 heaped tbsp coconut spread

Preparation

  1. Preheat the oven to 180 degrees C and spray a medium-sized rectangular mold with oil
  2. Add the spread without Add dairy and pour the syrup into a saucepan and heat gently until melted
  3. Add dates and grated coconut and stir before turning off heat
  4. Add rolled oats and stir well until the mixture is evenly coated
  5. Add the chocolate, plus any fine dust/crumbs left after breaking it up
  6. Stir them into the mixture, prepare don’t worry if it starts to melt, this will help bind the mixture
  7. Pour into the mold and press down as much as possible with the back of a spoon
  8. 20- Bake for 25 minutes (longer for crispier )
  9. Remove from the oven and allow to cool to room temperature
  10. Hang in the fridge for about an hour until firm enough to slice
  11. Cut into 12 slices and enjoy!

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Notes

  • For the size of the bowl, I used one of 18 cm x 23 cm, but sizes may vary slightly.  You may need to adjust the cooking times if the overall size is very different, as smaller dishes will result in a thicker flatbread that may need to be cooked longer.
  • If you wish, you can remove the flatbread for about 15 Minutes into the cooking time, remove from the oven and carefully invert onto a flat baking sheet to help cook evenly on the bottom.  It’s not strictly necessary though, and if you decide to do so, be very careful as it will still be quite crumbly.
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