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Vanilla, Coconut and Chocolate Flapjacks

Soft and chewy vegan vanilla, coconut and chocolate flapjacks. These sweet oaty bakes are perfect for an afternoon pick me up with a cup of tea!

Vegan Coconut and Chocolate Flapjacks #vegan #recipe #coconut #flapjack #chocolate

The base of a flapjack recipe is really simple and easy to make vegan. The main ingredients are vegan butter, golden syrup, light brown sugar and oats.

Just four ingredients and you can make yourself a delicious sweet treat!

Vegan Coconut and Chocolate Flapjacks #vegan #recipe #coconut #flapjack #chocolate

To this we’ve added vanilla, desiccated coconut and dark chocolate. Because those three ingredients alone are incredible, but added to a flapjack? The BEST.

I think flapjacks we’re one of the first recipes I baked when I was younger and they will always be nostalgic to me! Mum used to buy a box of flapjacks from the supermarket and they never lasted long!

Vegan Coconut and Chocolate Flapjacks #vegan #recipe #coconut #flapjack #chocolate

How to make flapjack:

The recipe starts by melting the vegan butter, sugar and golden syrup on the hob and then adding the oats, vanilla and coconut.

It’s then transferred to a square cake pan and baked for 20 minutes until its beautifully golden brown and starting to crisp on the edges. 

There is a little waiting involved whilst the flapjack cools, but I promise it is worth it!

The chocolate topping can easily be skipped of course, if you can’t wait that long!

Vegan Coconut and Chocolate Flapjacks #vegan #recipe #coconut #flapjack #chocolate

My favourite dark chocolate is 70% cocoa as it’s sweet and rich but not too bitter. You could also use a vegan milk chocolate if you don’t like dark chocolate. 

I love Green and Blacks 70% dark chocolate but I’ve recently discovered Sainsbury’s Swiss 72% dark chocolate and it is really really delicious and so silky!

Once the flapjack is cooled and the chocolate has been melted its time to pour it over the top. Then pop it into the fridge for an hour to set.

Top tips:

There are a couple of tips to making sure the chocolate doesn’t crack when you cut it. Because I’ve been there and it’s so annoying!

  1. First is to add a tbsp of oil, coconut oil in this case which will help to soften it. But a neutral flavour oil like canola or rapeseed will also work.
  2. Second is to warm the knife with some warm water before cutting. Then simply wipe the knife and warm again to get a clean cut every time.

An 8×8 inch square cake pan will make 16 square flapjacks. You could cut into rectangles or smaller squares if they’re for little ones!

Vegan Coconut and Chocolate Flapjacks #vegan #recipe #coconut #flapjack #chocolate

For more chocolatey treats you may enjoy these:

Double Chocolate Peanut Butter Cookies

Chocolate Peppermint Creams

Creamy Chocolate Orange Mousse

I’ve already eaten three pieces whilst writing this so I’m off to eat a proper meal before having more flapjack for dessert!

As always if you make these coconut flapjacks be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!

Vegan Coconut and Chocolate Flapjacks #vegan #recipe #coconut #flapjack #chocolate

Vanilla, Coconut and Chocolate Flapjacks

Yield: 16
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

Soft and chewy vegan vanilla, coconut and chocolate flapjacks. Perfect for an afternoon pick me up with a cup of tea! They're irresistible!

Ingredients

  • 250g vegan butter
  • 150g light brown sugar
  • 250g/175ml golden syrup
  • 1 tbsp vanilla bean paste
  • 320g porridge oats
  • 50g desiccated coconut
  • 200g good quality 70% dark chocolate
  • 1 tbsp coconut oil
  • Sea salt flakes

Instructions

  1. Preheat the oven to 180C/350F. Grease and line an 8x8 inch cake pan.
  2. In a pan on low-medium heat place the butter, sugar, golden syrup and vanilla. Stir and when it is all melted take off the heat.
  3. Add the oats and coconut and mix well. Transfer to the cake pan and smooth with the back of a spoon, into the corners until is it level.
  4. Place into the oven for 20 minutes. It should be golden brown and starting to crisp on the edges, but still be quite soft in the middle. This is what will make it chewy, if you overbake it it will be too dry.
  5. Leave to cool in the pan for 10 minutes and then transfer to a cooling rack and once cool prepare your chocolate.
  6. Melt the chocolate and coconut oil over a bain marie until smooth. Place the flapjack back into the cake pan and then pour the chocolate over the top.
  7. Make sure the chocolate is evenly spread, use a spoon or tilt the pan so it gets into all the corners. Sprinkle some sea salt on top.
  8. Place into the fridge to set for at least an hour.
  9. Carefully run a knife round the edge of the chocolate and then transfer to a chopping board.
  10. Using a large sharp knife cut into 4 equal rows and then turn and repeat to make 16 squares.
  11. Eat straight away or store in an air tight container for 3-4 days.

Notes

Golden syrup is a british ingredient and I've heard it is more difficult to source in America. Although I haven't tested this recipe with a substitute, corn syrup is said to work well.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 20gSaturated Fat: 13gUnsaturated Fat: 6gSodium: 163mgCarbohydrates: 23gFiber: 2gSugar: 16gProtein: 2g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

Vegan Coconut and Chocolate Flapjacks
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Anna

Sunday 24th of May 2020

If I double the recipe to suit a larger baking tin, do I increase the oven temperature or baking time at all? Thank you!

Tamsin

Tuesday 26th of May 2020

Hi Anna, the oven temperature can stay the same but it may need a bit longer, 10 mins or so. Just keep an eye on it and when its crisping on the sides and top it should be done :) xo

Carly

Wednesday 6th of May 2020

Not sure what happened but this never actually set for me! It tastes amazing but the flapjack is really squishy and sticky, you have to eat it with a spoon!

Tamsin

Monday 11th of May 2020

Hi Carly, sorry this happened to you. A lot of people have made this and not had problems so I'm not sure went wrong here. Did you follow the recipe exactly? Tamsin xo

Carly

Wednesday 6th of May 2020

I only have normal butter, will that work?

Carly

Wednesday 6th of May 2020

@Tamsin,

Thank you! It’s in the oven now x

Tamsin

Wednesday 6th of May 2020

Hi Carly, it should be fine x

Annemieke

Sunday 3rd of May 2020

Hi, I followed the recipe to the letter but they came out sticky, overly sweet and they’re falling apart. As far as I’m concerned there’s way too much golden syrup. I do love the chocolate layer, that really works. I will have another crack at this with probably half the syrup. Thanks

Noha

Saturday 1st of February 2020

What can I use instead of golden syrup, and can I use less butter and still will be delicious??

Tamsin

Tuesday 4th of February 2020

Hi Noha, you need to substitute the golden syrup because it's what helps them stick together and adds sweetness. You could try maple syrup or corn syrup (if you aren't in the uk). I can't say for sure how this would turn out as I have only made them as per the recipe but let me know what you try! Thanks, Tamsin xo

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