These simple oat and coconut bars topped with vegan chocolate are the perfect homemade energy bars. They also happen to be nut free so they make the perfect little snack to pop into the school lunch box or take to work.
Preheat the oven to 170C. Grease and line a square (20cm x 20cm) baking tray with parchment paper.
Mix all the base ingredients together in a bowl. Press the base into the baking tray and bake for 25 minutes.
Remove from the oven and allow to cool completely in the tin.
While the flap jacks cool, prepare the chocolate topping. Melt the coconut oil, then whisk in the cacao and rice malt syrup. Pour the chocolate topping over the base and place in the fridge until set.
Slice into about 12-16 squares and store in an airtight container and store in a cool dry place.