Let’s just say this: Yum! These flapjack bars are utterly delectable and entirely guilt free! This recipe makes delicious use of milk and sugar alternatives to form each scrumptious bite so they’re perfect if you’re looking to cut down on your sugar intake or if you happen to be lactose intolerant. If you were thinking about adding something sweet to your vegan repertoire – these are absolutely ideal! The peanut butter gives these bites a protein kick while the medjool dates and honey will cater to your sweet tooth. They only take 20 minutes to whip up and are the perfect accompaniment to afternoon tea or munched upon as an indulgent in-between meal treat.
FOR THE BASE
180g granola, 1 1/2 cups
50g desiccated coconut, 1/2 cup
170g honey or rice syrup, 1/2 cup
250g peanut butter, 1 cup
Pinch of salt
FOR THE CHOCOLATE TOPPING
250g madjool dates, 1 1/2 cups
60g raw cacao powder, 1/2 cup
100g coconut oil, 1/2 cup
Squeeze of date syrup
2 tablespoons of coconut milk
Start by making your base; mix the granola, coconut, peanut butter and salt in a large mixing bowl. Place your honey in a pan and bring to the boil, when boiling pour over the granola mix and stir well. Push the mixture down into a lined baking tray and set aside in the fridge to cool for 1-2 hours.
Next make your chocolate topping; simply place all of the ingredients in a blender and blitz well until smooth. Spoon over the flapjack bottom and spread out well. Put the flapjacks back into the fridge to cool for another 1-2 hours. For more deliciousness, click here.