A healthy chocolate flapjack recipe I hear you question!

Well, knowing how popular my banana and date flapjack recipe is, I thought I would set about creating a chocolate one, and what better excuse than being challenged by Holland & Barrett to do so for their big freefrom bake off competition!

When I returned home from the Food Bloggers Connect conference in London on Sunday night I found my mystery box of ingredients, ready for my challenge to be revealed the following day.

I waited with bated breath for my challenge to be revealled…and to my joy it was chocolate!!! Yippee…my favourite thing in the world!  My challenge was to create a chocolate, sugar-free recipe.

Of course, my brain got to work immediately thinking about how I could create something that was not only refined sugar-free but also free of many other allergens…and the freefrom chocolate flapjack recipe was born!

As Holland & Barrett had sent me some sugar-free chocolate I decided to use that to top my chocolate flapjacks…to make them just a little bit naughty!  If you leave that off then you only need five ingredients, which I am sure you will have in your cupboards…oats (gluten-free or otherwise), coconut oil (or butter if you prefer), good quality vanilla extract, cocoa powder and dates.

  • 200 g gluten-free or 'normal' if you can tolerate oats
  • 200 g dates soaked in 200ml boiling water
  • 70 g coconut oil or butter melted
  • 3 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 100 g sugar-free chocolate optional - check allergens, melted

  1. Place the dates in a bowl with the boiling water and leave for about 20 minutes
  2. Transfer the dates and water to a blender or small chopper and blend until a paste is formed
  3. Transfer the date paste into a large bowl then add the melted coconut oil or butter, cocoa powder, vanilla extract and oats
  4. Mix well, then place the mixture into a greased tray measuring approx. 15cm x 25cm
  5. Spread the mixture out and smooth the top before placing in a pre-heated oven at 180 degrees, 160 degree fan, gas mark 4 for 25 minutes
  6. Leave to cool before topping with melted chocolate or cutting into slices

Please Read The Original Full Recipe in Source (Thank You):

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