Published On: Mon, Jul 24th, 2017

Vegan cranberry & coconut flapjacks

Devilishly moreish, this naughty but nice vegan chocolate oat traybake features the winning combination of chocolate, coconut and cranberry. Perfect as a mid-afternoon indulgence.

Vegan cranberry & coconut flapjacks

Vegan cranberry & coconut flapjacks

Recipe by Honeybuns

Cuts into approximately 24 pieces

Ingredients

  • 250g/9oz unrefined coconut oil
  • 175g/6oz agave syrup
  • 300g/10 ½oz gluten free oats
  • 50g/1 ¾oz desiccated coconut
  • 115g/4oz dried cranberries
  • 2 tbsp dairy free cocoa powder
  • 250g/9oz vegan dark chocolate
  • 1tbsp rapeseed oil
  • 50g/1 ¾oz dried cranberries, roughly chopped
  • Desiccated coconut, for sprinkling

Method 

  1. Lightly grease and line a 30cm x 18cm (12 inch x 7 inch) traybake tin with baking parchment. Preheat your oven to 170°C/325°F/Gas 3.
  2. Spread the desiccated coconut into a clean baking tray and toast in the oven for just 3 to 5 minutes, until golden brown. Remove and allow to cool.
  3. Melt the coconut oil and agave syrup together in a pan on a medium heat. Place the oats, dried cranberries, cocoa powder and toasted coconut in a bowl and sift with a fork. Add the melted coconut oil and agave and mix well using a wooden spoon.
  4. Spoon the mixture into the tin and spread evenly, pushing into the corners – try to make the surface reasonably smooth. Bake for 12 to15 minutes until the edges are lightly golden and just firm. Leave in the tin to cool completely.
  5. For the topping place the chocolate and the rapeseed oil in a microwaveable bowl and melt in the microwave on a medium heat for 30 second bursts. Stir the chocolate and repeat, it should take approximately 1½ – 2 minutes.
  6. Pour the melted chocolate over the cooled traybake. Spread the chocolate to the edges with a palette knife. Tap the tray to remove any air pockets from the chocolate.
  7. Scatter over the chopped dried cranberries and a scant handful of desiccated coconut.
  8. Chill until the chocolate has set, then cut and devour.

 

This recipe has been adapted from a recipe in Honeybuns’ new gluten free cookbook, due for release later in 2017.

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