I like my flapjack sticky, and whilst this was very nice, it wasn’t gooey enough for me, though I may have overcooked it a tad. Next time, I’ll stick to the 20 minutes and see how it goes. I may even add a bit more syrup as the bitter dark chocolate needs something to offset it or maybe a little orange zest with a spoonful or 2 of fresh orange juice.
I’m also going to look at what I can play around with here. The dates could be swapped for figs or dried apricots. Even a small portion (28g) of apricots contains a fifth of your daily vitamin A, which is important for eyesight, good immune system function, reproduction, and maintaining healthy skin, teeth, and soft tissue (link), plus dietary fibre and small amounts of calcium, iron and protein (link).
Whilst I don’t advocate getting an app to log every little thing you eat, it is important to make sure that you are getting the necessary nutrients. Not sure what those are? Take a look here.
CHOCOLATE AND DATE FLAPJACK
- 200g rolled oats
- 250g of dates, finely chopped or whizzed in a food processor
- 100g bar of dairy-free chocolate, cut/broken into pieces
- 60g dairy-free spread
- 3 tablespoons of golden syrup/maple syrup
- 1 heaped tablespoon of desiccated coconut (optional)
- Preheat the oven to 180 degrees C, and oil an 18x23cm rectangular dish
- Place the dairy-free spread and syrup in a pan and heat gentle until melted
- Add the dates and desiccated coconut (if using) and stir before switching off the heat
- Add the oats, and mix thoroughly until the mixture is evenly coated
- Add the chocolate and mix into the mixture. Don’t worry if it begins to melt, this will help to bind the mixture
- Spoon into your dish, and press it down as much as possible with the back of a spoon
- Bake for approximately 20 minutes depending on your preferred consistency (longer for crunchier)
- Remove from the oven, allow to cool to room temperature
- Cut into slices and enjoy!