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.
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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:
Chocolate Flapjacks (Gluten & Refined Sugar Free)
Ingredients
- 200 g oats - gluten free if required
- 200 g dates - soaked in 200ml boiling water
- 70 g coconut oil - melted (or butter if not dairy free)
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- 100 g sugar-free chocolate - optional - check allergens, melted
Instructions
- 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
Notes
Nutrition (Approx)
Joy says
Lovely recipe. Are these freezable?
Vicki Montague says
I’ve never done so so I’m not sure. You could try with one or two and see how they are.
Kat Heath says
Made these over the weekend and they barely lasted a day! They’re delicious!
Vicki Montague says
Hi Kat! I’m so glad you like them!
Olivia says
How many calories are typically in one flapjack do you think?
Vicki Montague says
I’m afraid I have no idea. I don’t count calories as I don’t believe they are a true reflection of the value of food.
Kelly barwise says
What is the recommended amount of servings please?
X
Vicki Montague says
Hi Kelly, I don’t suggest serving sizes because it depends on how large you want the slices. I would cut into about 12 pieces but they are small. I hope that helps?
Grace Castiglione says
Vicki
I’m glad I stumbled across this recipe. I am organising my son’s 6th birthday party and I need to cater for some children who are allergic to eggs, dairy, gluten and nuts. Its a mine field and I am really scared I am going to get it wrong. I have also been advised to check ingredients for cross contamination which scares me too. Can you give any advice? What symbols do I need to look out for when checking for cross contamination? If I am catering for nut allergies are coconut ingredients generally ok still? Do you have any other recipes that I can use for inspiration for a child’s birthday party? I was thinking of making a free from strawberry mousse with jellies to go with these lovely flapjacks.
Thank you
Grace
Vicki Montague says
Hi Grace, I’m so sorry to reply to you so late after you posted your question..we’ve been on holiday. I hope I’m not too late?? There are no symbols to recognise cross contamination I’m afraid. It sounds like you have a lot on your hands. The best thing to do is look for whether the packet says may contain or processed in a factory with… That will indicate if there is any cross contamination…but manufacturers don’t have to declare that! Coconut is usually ok for those with nut allergies…check with the parent. My (un-iced) iced gems would be perfect for these diets and look lovely cut into shapes. Coconut lemon bites..https://freefromfairy.com/2016/03/coconut-lemon-bars-gluten-dairy-egg-nut-soya-refined-sugar-free.html, gingerbread..https://freefromfairy.com/2015/12/healthier-gingerbread-low-sugar-gluten-free-dairy-free-egg-free-low-fodmap.html, these cookies https://freefromfairy.com/2015/05/simple-soft-glutenfree-dairyfree-refined-sugar-free-cookies.html and how about this chocolate cake for the birthday cake..https://freefromfairy.com/2015/05/a-very-freefrom-chocolate-cake-gluten-free-dairy-free-nut-free-egg-free-refined-sugar-free.html. I hope I’m not too late to help x
Ellie says
Made these yesterday, I used butter as didn’t have coconut oil, and while they are very nice, I felt they could be a bit sweeter! Recipe was so easy, and will make them again!
Vicki Montague says
Hi Ellie, feel free to make them sweeter. I like people to use my recipes as inspiration and to make them their own. Glad you enjoyed them enough to make them again though!
Ali White says
Ohhh the chocolate top looks wonderful on these. We love dates so will definitely give them a go!
Vicki Montague says
These seem to be my all time highest ranking recipe! They are rather yummy and not very naughty either!
Rosemary says
What could I use instead of oats please. as I can’t tolerate them, not even GF ones.
Vicki Montague says
Hi Rosemary, sorry to hear that. My daughter couldn’t for a while but seems ok with them now. You could try quinoa flakes although I haven’t! Or you could try out my ‘oatless’ flapjack recipe that you will find in the recipe index…created especially for people like you!
Rebecca says
You don’t mention adding the oats…..
Vicki Montague says
Oooops! Thank you for pointing that out. Will correct now. Just seeing if people are awake or not!
Vicki Montague says
Thanks for hosting it my lovely! Let me know what you think of these…if you can eat oats?
Mel says
That’s a fun challenge! This recipe Wil definitely go down well here. Must treat Jumpy soon 😉
Vicki Montague says
Yeah and I am the baker of the week this week so my recipe will go before Howard Middleton and the other judges!!! Whoop!
Charlotte Oates says
These look absolutely delicious Vicki.
Did you have a good time and FBC? I’m hoping I might be able to go along next year (it was too close to the River Cottage to go this time around).
Thanks for joining #FoodYearLinkup xx
Vicki Montague says
Thanks Charlotte! Yes great time at FBC thanks! Bit cold though as outdoors!!
Angela / Only Crumbs Remain says
These sound lovely and so tasty, just the way we like them – soft & squidgy. Pinning to bake soon 🙂
Angela x
Vicki Montague says
Let me know what you think! I love them!!
Rebecca says
Is the 100g of chocolate for the topping?
Vicki Montague says
Hi Rebecca, yes it is, which is why it is optional. It is rather nice though 😉