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  • Writer's pictureKatie Brown

Chocolate and Coconut Flapjacks

A good friend of mine is a complete ‘Trek bar‘ addict, particularly the chocolate coconut variety as these suit her gluten/nut free requirements perfectly. After trying them for myself and realizing that, they are rather addictive, I had to make my own.

As with many of my recipes, I try to keep things simple, recipes that you can bake with everyday ingredients you’re likely to already have in. Let’s be honest, who want’s to bake something that requires a ‘special ingredient‘ from the deep dark depths of Narina or when a second mortgage will be required for all those ‘much needed’ extras.

Chocolate and Coconut Flapjack

*Makes 9 squares – Tweaked from a recipe on runners world

You will need:

One lined baking tray

180g Oats

170g Agave nectar (You can use honey but they will be very sweet so I’d recommend slightly less)

100g Dark Chocolate

55g Desiccated coconut

90g Melted Coconut Oil


You have two options here, you can place the flapjack in the fridge and allow to set as a ‘raw’ recipe or lightly bake.

If baking, pre: heat your oven to 180 degrees and place the lined baking tray to one side.

For a smooth base, I processed the oats and coconut until a fine flour formed. Then the next step is to add the liquid sweetener and melted coconut oil and mix until a dough is formed.

Then place into your baking tray, take another piece of baking paper and place this on top and use your fingers or a small rolling pin to smooth over the mix. Make sure the flapjack reaches the edges of your tray and there’s a smooth top for the chocolate to be poured across evenly.

Oven bake for 15-20minutes or place in the fridge for an hour.

Allow to cool and then melt 100g of chocolate, spread evenly over the flapjack. Once the chocolate is set, slice and serve right away.

I must admit that flapjack is one of my favourite ‘none cake’ treats, how about you?



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