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
Recipe by Honeybuns.
Cuts into approximately 24 pieces
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Scatter over the chopped dried cranberries and a scant handful of desiccated coconut.
- Chill until the chocolate has set, then cut and devour.
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This recipe has been adapted from a recipe in Honeybuns’ new gluten free cookbook, due for release later in 2017.