Chilli and chocolate work so well together and when partnered up to form the basis of these flapjacks they are serious business. The secret ingredient is a new chilli coconut jam that I was recently sent and if you’ve seen any of my other flapjack recipes you’ll have noticed that I use coconut jam quite a bit. The reason for this is that it’s a great way to reduce the butter and sugar within a recipe and give a really interesting depth of flavour. If you don’t have coconut jam you could always up the butter content or try using coconut oil instead.
WARNING – These fiery flapjacks are sure to warm up any frosty morning!
What’s In It?
- 400g Porridge Oats
- 200g Unsalted Butter
- 200g Chilli Coconut Jam
- 100g Hazelnuts
- 100g Dark Chilli Chocolate
- 50ml Maple Syrup
How Do I Make It?
Put the butter, chilli coconut jam and maple syrup in a saucepan on the hob and stir until all melted. Remove from the heat and stir in the porridge oats until they are well covered. Roughly chop the hazelnuts and the chocolate (saving 3 squares of chocolate for decoration) and stir into the mixture as quickly as possible so that the chocolate doesn’t have time to melt too much.
Pour into a greased shallow baking tin and bake in a moderate oven for 20-25 minutes or until golden.
Remove from the oven and using a sharp knife mark out the lines of your flapjacks.
When cooled, score over the lines and remove from the tin.
Melt the remaining 3 squares of chocolate (if you have managed to resist eating them!) by placing in a bowl over a saucepan of shallow boiling water. Drizzle the chocolate over the flapjacks and allow to cool and set.
Top Tip: You can use any nuts you like with this, so go crazy, but we personally think hazelnuts and chocolate were made to go together!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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