Chocolate Flapjacks (Gluten & Refined Sugar Free)
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.
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 information is for guidance only and includes the chocolate topping
Nutrition (Approx)
Calories: 305kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Sodium: 2mg | Potassium: 285mg | Fiber: 6g | Sugar: 16g | Calcium: 25mg | Iron: 2.2mg