
Chocolate Coconut Flap Jacks 16 squares Prep: 10 minutes Cook: 20-25 minutes Cane Sugar Free Nut Free Vegan Vegetarian 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. Ingredients Flap Jack Base 125 g vegan butter / butter, melted 75 g coconut sugar 125 g Pureharvest Organic Rice Syrup 160 g organic rolled oats 75 g desiccated coconut 25 g vegan protein powder / flour Chocolate Topping 60 g coconut oil 40 g cacao powder 3 tbsp Pureharvest Organic Rice Syrup Instructions 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. Share this recipe Print recipe

Chocolate Coconut Flap Jacks

16 squares
Prep: 10 minutes
Cook: 20-25 minutes

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.

Ingredients

Flap Jack Base

125 g vegan butter / butter, melted
75 g coconut sugar
125 g Pureharvest Organic Rice Syrup
160 g organic rolled oats
75 g desiccated coconut
25 g vegan protein powder / flour

Chocolate Topping

60 g coconut oil
40 g cacao powder
3 tbsp Pureharvest Organic Rice Syrup

Instructions

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.

Share this recipe