Turkish Delight Flapjacks

lots of small brown flapjacks covered in chocolate and decorated with rose petals

Love is in the air and there is no greater love for me than flapjacks (my family come a close second 😉 ) so this Valentine’s Day I plan on knocking back a couple of these luverly bites!

I’ve swapped out the butter and honey for agave nectar and coconut oil, which makes them dairy and refined sugar free as well as being vegan too. There’s just enough hint of rose in them to transport you to an exotic riad somewhere in Marrakesh, without them verging on being like your gran’s pot pourri. Share them with your loved one on V day if you like…personally I’d stash the away and save them all for yourselves!

What’s In It?

How Do I Make It?

Melt the coconut oil in a saucepan and stir in the agave nectar, cacao powder and rose essence until combined.

Remove from the heat and mix in the oats and desiccated coconut.

Spoon into the holes of a mini muffin tin, making sure to smooth the surface down with the back of a spoon.

Bake in a moderate oven (about 160º C) for 15 minutes, then remove and allow to cool completely in the tin.

Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water.

Spoon the melted chocolate onto the top of each flapjack and decorate with edible rose petals.

Makes 20 mini bites.


Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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