Almond Flapjack

Almond Flapjack

Almond Flapjack

Enjoy baking this Chocolate Covered Almond Coconut Flapjack recipe by Nadia’s Healthy Kitchen, an irresistible treat that’s perfect as snack or as dessert.

  • Prep Time 25 min
  • Cook Time 25 min

Ingredients

  • - For the flapjacks -
  • 160 g plain oats - use gluten-free if allergic/intolerant
  • 90 g Flora Dairy-free Coconut & Almond spread, melted
  • 50 g coconut sugar - or you can use brown sugar
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • - For the chocolate layer -
  • 65 g almond butter
  • 1 tbsp (15 g) Flora coconut almond spread, melted
  • 1 tbsp maple syrup
  • - For the chocolate layer -
  • 80 dairy-free 70% cocoa dark chocolate
  • 2 tbsp unsweetened almond milk or soya milk

Directions

  1. Preheat your oven to 180*C (160*C fan assisted)/ 350*F
  2. Toss together the oats and salt in a bowl.
  3. Add the Flora Dairy-free Coconut & Almond spread, coconut sugar and maple syrup in a pan and cook over a medium heat until everything is melted mixed together. Pour the mixture into the bowl of oats. Mix to combine.
  4. Press into a loaf or cake tin lined with parchment paper (I used a 22x12 cm loaf tin, or you can use an 8" cake tin) and bake for 25 minutes. Leave to cool completely.
  5. In a small bowl, mix together the almond butter, Flora spread and maple syrup. Spread over the cooled flapjacks.
  6. Break up the chocolate into another bowl and add in the milk. Melt in the microwave, mixing every few seconds to make sure it doesn't burn.
  7. Pour on top of the almond layer and spread with a spatula or the back of a spoon.
  8. Refrigerate for an hour, then slice into bars. Enjoy!
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