You know those big tubs of Celebrations chocolates you get at Christmas? There’s always one type that gets left isn’t there and in our house it’s usually the Bountys. But do ya know what, that’s totally fine with me because I LOVE them! In fact I love them so much, I’m dedicating this week’s #FlapjackFriday recipe to them. Hello, Bounty Flapjacks!
Yep, you heard me, I’ve made my very own Bounty Flapjacks, packed full of ALL the coconut products I could get my grubby little mitts on and covered in delicious dark chocolate. Which means they’re vegan, refined sugar free and packed with a load of healthy fats.
It’s literally the taste of paradise in flapjack form.
What’s In Bounty Flapjacks?
- 150g Desiccated Coconut
- 125g Oats
- 100ml Coconut Milk
- 100g Dark Chocolate
- 50g Coconut Sugar
- 50g Coconut Oil
How Do I Make Bounty Flapjacks?
Put the coconut oil, coconut sugar and coconut milk into a saucepan and melt over a gentle heat until everything has combined and you end up with a kind of runny caramel.
Remove from the heat and stir in 125g of desiccated coconut and all of the oats.
Spoon into the holes of a greased individual flapjack tin (you should have enough mixture for about 9 bars) and bake at 160ºC for 10-15 minutes or until the top has gone golden brown.
Leave the flapjacks to cool in the tin – this will help them keep their shape.
Meanwhile, break up the dark chocolate into a bowl and place over a saucepan of boiling water, making sure the bottom of the bowl doesn’t touch the water. Stir the chocolate until melted and then put to one side to cool ever so slightly.
Coat the top and sides of the flapjack with the melted dark chocolate and sprinkle generously with the remaining desiccated coconut.
These deffo won’t get left in the tin!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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