Chocolate-Drizzled Flapjack by Indy Power
If you've got the time to make your own flapjacks, then this recipe is difficult to beat!
Serves 16|Takes 45 mins
250g of Flahavan’s Gluten Free Pure Irish Oats
110g of coconut sugar
75ml of maple syrup
1 teaspoon of vanilla essence
75ml of melted coconut oil
50g of dark chocolate
Preheat the oven to 180 degrees Celsius
Add 70g of Flahavan’s Gluten Free Pure Irish Oats to your food processor or blender and blend on high until you have a fine oat flour.
In a large bowl, combine the oats, oat flour and a pinch of sea salt and mix well.
Add the maple syrup, coconut sugar, vanilla and a tablespoon of water to a small saucepan on medium heat. Whisk it often, keeping it on the heat until the sugar is completely dissolved and you have a smooth, glossy mixture.
While mixing, gradually pour the sugar mixture into the oats. Then pour in the melted coconut oil and mix well.
Press the mixture very firmly into a lined 8×8 inch baking tin. Make sure it’s very tightly packed in.
Bake for about 30 minutes, until golden all over. Leave to cool on a wire rack for about 20 minutes, then slice them.
Once sliced, melt the chocolate. Drizzle the chocolate over the bars.