I LOVE FLAPJACKS! I guess flapjacks can come across as a slightly less interesting treat. Are they a dessert? Are they a snack? I feel like they’re somewhere in between. Depending on how you make them they can look slightly bland and uninspiring, especially in the eyes of a food blogger who wants to create something visually stunning that the camera will love.

So instead of making plain flapjacks, I’m making chocolate covered rocky road flapjacks! Everything is made better with a layer of chocolate. Am I right or am I right?

I created this recipe using the Seed and Beans Cornish Sea Salt Dark Chocolate. It makes for a great plant-based alternative to milk chocolate. It’s also great to use in cake and breakfast recipes as well as other sweet treats.

These flapjacks are really easy to make and they call for only a handful of ingredients. Having that chocolate chip texture in the filling and a fine coat of chocolate make them feel so much more luxurious and decadent whilst still maintaining a healthier status.

14 flapjacks

Ingredients:

1 cup coconut sugar

3/4 cup coconut oil

2 1/2 cups porridge oats

2 1/2 cups ground almonds

1 cup maple syrup

½ orange juice

1 cups dark chocolate chips

1 cup of chocolate, roughly chopped

1 tsp vanilla extract

Method:

Put coconut oil, sugar and syrup in a medium pan and melt over a low heat. When melted remove from heat and add oats and almond meal to pan and stir together to coat all oats with oil/sugar mixture.

Add orange juice and vanilla extract to the pan and stir in. Once mixed put the pan aside to cool before adding chocolate chips.

Add 1/2 cup of roughly chopped chocolate to pan and mix. Put mixture into a brownie tin or shallow tray and press evenly with the back of a metal spoon. 

Bake on the middle shelf of your oven for 12 minutes at 200C.

Once fully cooled melt 1/2 cup of chocolate chips and spread over the top of the flapjack then put aside to set. Once set, cut into bars and enjoy!