Recipes
Vegan dark chocolate flapjacks
The Happy Pear's indulgent flapjacks are filled with apricots and mango and covered in chocolate... Who could say no?
The Happy Pear's indulgent flapjacks are filled with apricots and mango and covered in chocolate... Who could say no?
(14 votes)
Cook: 30 Mins
Serves: 16
Price: 40p per serving
Nutritional Information
Each 52g serving contains
Energy
1145kj
274kcal
1145kj
274kcal
14%
Fat
18.3g
18.3g
Med
26%
26%
Saturates
8.5g
8.5g
Med
43%
43%
Sugars
17.2g
17.2g
High
19%
19%
Salt
0.07g
0.07g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
2201kj/526kcal
Typical energy values per 100g:
2201kj/526kcal
Ingredients
50g dried apricots
50g dried mango
100g pumpkin seeds
70g chia seeds
50g desiccated coconut
100g walnuts
100g pitted dates
50g goji berries
1tsp vanilla extract
70g coconut oil or cocoa butter
200g vegan dark chocolate
Method
1
Chop the dried apricots and mango into smaller pieces to make it easier on your food processor. Pulse them in the processor with the pumpkin and chia seeds, coconut, walnuts, dates, goji berries and vanilla extract until the nuts and seeds are well chopped and broken up but there is still some texture to them. Transfer the blended mixture to a large bowl.
2
Melt the coconut oil or cocoa butter in a glass bowl over a pan of simmering water – don’t allow the base of the bowl to touch the water. Pour it over the nut and seed mixture and mix together well.
3
Line a traybake tin (about 30cm x 20cm) with baking paper. Spread the mixture out into an even layer about 3cm thick. Use the back of a spoon to level the top.
4
Melt the chocolate (see step 2 for full instructions). Spread over the top of the nut and seed mixture.
5
Chill the mixture in the fridge for 20 mins until set. Score 3 evenly spaced lines horizontally and another 3 vertically to create a 4 x 4 grid. Cut this into 16 pieces. The flapjacks can be stored in an airtight tin for up to a week.