I’m always on the look out for healthy snacks to put in my kids lunchboxes and in our house flapjacks are ALWAYS a winner. But if you follow the traditional recipe you’ll have kids bouncing off the ceiling with the amount of sugar that’s in them. Which is why I thought I’d start up #FlapjackFriday to help make the humble flapjack a bit more healthy and show you all that actually it’s an incredibly versatile bake and can be styled in many different ways.
We’re kicking off with these rather delicious Cacao Coconut and Currant Flapjacks, which has all the taste of chocolate without the extra fat, sugar and calories.
What’s In Cacao Coconut and Currant Flapjacks?
- 100g Unsalted Butter
- 100g Cacao Butter
- 150g Currants
- 100g Desiccated Coconut
- 400g Porridge Oats
- 100g Coconut Jam
- 150ml Honey
- 2 tbsps Cacao Powder
How Do I Make Cacao Coconut and Currant Flapjacks?
Melt together the coconut jam, honey, currants, cacao butter and butter in a saucepan over the hob. When it’s all melted, stir in the cacao powder – try not to dip your finger in at this point, because it will smell super scrummy!
Remove from the heat and stir in all the other ingredients, until everything has been coated.
Pour into a greased baking tray and squash down flat until level.
Cook for 20 minutes in a moderate oven, then remove and gently score into squares of bars with a sharp knife – this will make it easier to remove later on.
When the flapjacks have completely cooled down, go over the lines with a knife again remove from the tin.
The kids love them and think they’re a treat, whilst you can sit back with a smug groin on your face knowing you’ve packed them full of health in the process – win win!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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