Fruity Chocolate Flapjack

• Cuisine: Vegan dessert/snack
• Preparation Time: 1-2 hours
• Setting Time: 2 hours
• Servings: Makes 16 portions
• Allergens: Gluten
• Requires: Blender, knife, baking tray, mixing bowl, measuring jug, clingfilm.

• For the Flapjack Bars:

  • 100g of pitted dates
  • 50g of pitted prunes
  • 50ml of cold pressed coconut oil 
  • 150ml of coconut milk or coconut water
  • 2 whole ripe bananas
  • 30ml of coconut nectar syrup
  • 325g of gluten-free Muesli
  • 100g of raisins
  • 100g of chopped dried apricots
  • 25g of hulled hemp seeds
  • 25g of flaxseeds/linseed
  • 25g of black sesame seed
  • 25g of sunflower seed
  • 25g of dried goji berries (optional)
  • 1 teaspoon of ground cinnamon
  • 1/2 a teaspoon of pink Himalayan salt

  Chocolate Ganache Topping:

  • 100ml of cold pressed coconut oil (in liquid form)
  • 30ml of coconut nectar syrup
  • pinch of pink himalayan salt
  • 1/2 teaspoon of ground cinnamon
  • 50g of organic cacao powder

   

• Flapjack:

  Use a 30cm x 15cm (approx) Baking tray to make the flapjack in.

  Coat the tray with a fine coating of oil and line it with clingfilm so that it is easy to take out of your tray once it has set in the fridge. Make sure the clingfilm is slightly over the edges so you can get a good grip when you are trying to get it out.

  Take the dates and the prunes and leave them to soak in a bowl of water for between 1-2 hours. This just makes them a lot easier to blend to the paste and makes it a real caramel flavour.

  Drain the water from the dates and the prunes and place in a blender.

  Place the jar of coconut oil into a bowl of hot water for 5 minutes to melt it down to liquid form.

  Then add to your Blender, the bananas, coconut oil (in liquid form), coconut milk/water, coconut nectar, cinnamon and salt.

  Blend all the above together on full speed until it comes to a super smooth caramel-like paste.

  Add all of the other (dry) ingredients into a large bowl and mix in the paste very well into the dry ingredients.

  Place the whole mix into your pre-lined flapjack tray and with a moist hand (just dampen your hand with a little cold water) push the mix down into your tray making sure you get it even and into all the corners. Compact it very well.

  Place the flapjack into the fridge to set for a few hours. (2 minimum)

  Chocolate ganache topping:

  Melt the coconut oil to a liquid form by standing it in a bowl of warm water for 5-10 minutes. If you are making this straight away it should already still be liquid from when you make the flapjack.

  Weigh out 100ml into your blender jug, with the coconut nectar, salt and cinnamon

  Have the Blender running on the lowest speed with this in and slowly add your cacao powder into it stop it from going grainy. Make sure all of the other ingredients are room temperature when doing this otherwise it will seize the coconut oil and turn to a solid in the blender.

  Blend for one minute and then pour onto the top of the flapjack and continue to refrigerate.

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