Made specially with our Flapjack Baking Oats, we think these vegan flapjacks taste just like the real deal. Chewy, oaty, sweet and chunky in texture – they couldn’t be bettter.
240g dairy-free butter
240g coconut sugar
4 tbsp brown rice syrup
1 tsp vanilla bean paste
320g Mornflake Flapjack Baking Oats
150g dried fruit and nuts, chopped
50g dark chocolate, melted (optional)
Pre-heat the oven to 180c and line a 9×9 inch baking tin with parchment paper.
Melt the dairy-free butter, coconut sugar, brown rice syrup and vanilla bean paste in a large pan over a low to medium heat. Once melted together, stir in the oats and fruit and nuts.
Transfer the mixture into the lined pan and use the back of a spoon to smooth.
Place in the oven to bake for 20 minutes, until golden brown.
Remove from the oven and leave to cool completely before slicing into 9 squares.
Drizzle a tsp of melted chocolate over each square and place in the fridge to firm up.
Eat right away or store in an airtight container for 3-4 days.