These chewy chocolate flapjacks are very straight forward to make. They can be suitable for people who follow a gluten free and dairy free diet and contain no refined sugar.
This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.
The story behind these chocolate flapjacks
Knowing how popular my healthy banana and date flapjack recipe is, I thought I would set about creating a chocolate version.
And what better excuse than being challenged by Holland & Barrett to do so for their big free from 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 revealed 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 free from chewy 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. If you weren’t avoiding sugar then you could use any chocolate for the topping.
If you leave the chocolate 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.
How do you make these chewy flapjacks?
Making flapjacks is very straight forward.
For this recipe I’ve used dates rather than sugar and syrup to sweeten and bind the ingredients.
You’ll need a blender or small food processor to blend the dates with water to create a date paste.
Once you have this you just combine the rest of the ingredients together with it and bake it in a tray measuring approx. 15cm x 25cm (or the small tray in this set).
The result? Dense, squidgy, chewy flapjacks.
As always, if you make the recipe do let me know what you think, and if you take any photos before wolfing them down then please do share them with me on social media with #freefromfairy
Other flapjack recipes
I’m a big fan of flapjacks so I have quite a few recipes…
And if you like the sound of those, why not sign up for my free recipe booklet. It contains recipes for gluten free scones, pizza, Yorkshire puddings, Victoria sponge and more. You’ll also receive my weekly newsletter of recipe inspiration, tips and news…
Pin my recipe for chocolate flapjacks to a board on Pinterest:
Gluten-free, Dairy-free, Egg-free, Soya-free, Nut-free, Refined sugar-free, Vegan
Place the dates in a bowl with the boiling water and leave for about 20 minutes
Transfer the dates and water to a blender or small chopper and blend until a paste is formed
Transfer the date paste into a large bowl then add the melted coconut oil or butter, cocoa powder, vanilla extract and oats
Mix well, then place the mixture into a greased tray measuring approx. 15cm x 25cm
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
Leave to cool before topping with melted chocolate or cutting into slices
Nutrition information is for guidance only and includes the chocolate topping