You tell me what’s not to like about baked goods with a cherry on the top. Nothing, right!?!
And would you believe me if I told you these Cherry Coconut Flapjacks are vegan, dairy free AND refined sugar free?
Well they hey diggety damned well are… so let’s get noshin’!
Double the coconut, ALL the cherries, a dollop of date nectar and of course the backbone of flapjacks a good old portion of oats. They’re quite literally the cherry on top of the cake… well the flapjack anyway 😉
This recipe makes 12 squares – which should be enough to keep you going for a little while at least.
What’s In It?
- 300g Coconut Oil
- 300g Oats
- 200g Desiccated Coconut (plus extra to decorate)
- 200g Glacé Cherries (plus 6 extra to decorate)
- 100g Date Nectar
How Do I Make It?
Melt the coconut oil in a saucepan and then add the date nectar and give it a good old stir. It won’t completely mix together, so don’t be too alarmed – that’s how it’s supposed to look.
Remove the saucepan from the heat and stir in the desiccated coconut, chopped glacé cherries and oats until everything is mixed well and coated in coconut oil.
Spoon the mixture into the squares of a 12 hole individual brownie tin, making sure to compact with the back of a spoon to help hold it together.
Bake at 160ºC for 20 minutes.
Allow to completely cool in the tin before attempting to remove, otherwise you’ll end up with a right old crumbly mess.
Decorate with a sprinkle of desiccated coconut and half a glacé cherry.
Have you got a vegan flapjack recipe that you would like to feature in #FlapjackFriday?
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