I made this flapjack last week for a baby group I help to run. We currently have mums attending with a range of dietary needs, so I switched up my usual flapjack recipe for a new one. Instead of butter, I used vegan margarine, and also included Fairtrade vegan chocolate from Traidcraft. It was delicious!
This recipe is originally from Cupfull of Kale. We have given these lovely flapjacks a vegan, Fairtrade twist!
- 250g Vegan Butter/Margarine
- 150g Fairtrade Soft Brown Sugar
- 250g Fairtrade Golden Syrup
- 1tsp Vanilla Bean Paste
- 320g Porridge Oats
- 50g Dessicated Coconut
- 200g Fairtrade, Vegan Chocolate (I used Traidcraft 70% Cocoa)
- 1 tbsp Coconut Oil
- Preheat oven to 180C. Grease and line an 8 x 8 inch cake tin.
- In a medium saucepan, melt butter, sugar, syrup and vanilla. Once it’s fully melted take the pan off the heat.
- Add the oats and coconut to the pan and mix well. Spoon into the tin and smooth out with the back of a spoon until it is level and right up to the corners.
- Place into the oven for 20 minutes. It should be golden brown and starting to crisp on the edges, but still be quite soft in the middle. This is what will make it chewy. If you overbake it it will be too dry.
- Leave to cool in the pan for 10 minutes and then transfer to a cooling rack.
- Once cool, prepare your chocolate. Melt the chocolate and coconut oil either in the microwave or in a bain marie.
- Put the flapjack back into the tin before pouring the chocolate over the top and spreading it right to the edges.
- Refrigerate for 1 hour.
- Using a sharp knife, cut the flapjack into 16 squares. The addition of coconut oil to the chocolate should prevent it from cracking when you cut it.
- Eat straight away or keep in an airtight container for 3 days.
We hope you enjoy this recipe. If you’re not keen on dark chocolate, you could always try topping it with some Oat Milk Chocolate from Choc Affair instead – I think that would be yummy!
Let us know in the comments if you tried making this recipe, and what you thought!