These no-bake vegan Chocolate Flapjacks should not be confused with the boy called Flapjack who was raised by whales and went to an island made entirely of candy. In America, flapjacks are in fact small, fat pancakes drizzled with maple syrup. In England, flapjacks are baked oats. Both very different from the other. The only thing they share in common is their carb-heavy nature. However, both are equally delicious so having a plate of pancakes put in front of me rather than sugary oat bars was just as delightful. You can imagine my confusion when I ordered flapjacks in South Carolina and the unexpected arrived!
I was engaged in a food-oriented conversation with an American friend whilst in South Carolina and flapjacks cropped up during our cereal talk. We in Europe are seen as crazy MOFOs by the Americans for our consumption of raw oats in the form of muesli! For any Americans out there, this is my advice: try some muesli, especially the varieties containing chocolate chunks or cornflake bits- you haven’t lived until you do!
This recipe is cool because you get the same satisfaction from eating the flapjack without the necessary baking. If you’re American however and it freaks you out then I won’t be offended if you’d rather bake yours! But give the raw ones a chance.
Chocolate Flapjacks Recipe
Serving size:
Makes 16 squares
Ingredients for Chocolate Flapjacks:
- 200g oats
- 2 tbsp apple sauce or 1 mashed banana
- 150g nuts and seeds (e.g. sunflower seeds, linseeds, pumpkin seeds, cashew, almonds and walnuts)
- 50g raisins (optional)
- 70g chocolate chips
- 2 tbsp peanut butter
- 65 ml maple syrup
- 3 tbsp coconut oil
Method:
- Place all ingredients in a large bowl and work together until combined.
- Place into a tin and refrigerate for at least 3 hours before cutting into squares.
Made this Recipe?
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