Chocolate Coconut Flap Jacks

Chocolate Coconut Flap Jacks

16 squares
Prep Time
10 minutes
Cooking Time
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.

Flap Jack Base
125 g vegan butter / butter, melted
75 g coconut sugar
125 g Pureharvest Rice Malt Syrup(90ml)
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 Rice Malt Syrup

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.


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