These super moreish Dark Chocolate Flapjacks are really easy to make and are great as a snack – any time of the day. Using a combination of Food Thoughts Organic Cocoa Powder and Food Thoughts Luxury Dark Chocolate Chips (70% dark), they are a simple yet perfect addition to a packed lunch or coffee break. And if you’d like a lighter chocolate flavour, you can replace the dark chocolate chips with Food Thoughts Luxury White Chocolate Chips. Or replace the butter with a dairy-free butter and use Food Thoughts Oat Mylk Chocolate Chips for a 100% plant-based, vegan version of our dark chocolate flapjacks recipe. Add an extra crunch by sprinkling a handful of Food Thoughts Roasted Cacao Nibs.
Healthy, nutritional and tasty – that’s how we love it!
You will need
Preheat oven 180c / Gas Mark 4. Butter a baking tin that has sides (approx 30cm x 20cm).
Place the oats, cacao nibs, cocoa powder and chocolate chips in a mixing bowl.
Put the butter, golden syrup and sugar into a saucepan and gently heat, constantly mixing with a plastic spatula. Once the butter is completely melted and the sugar dissolved, pour into the oats mixture and mix thoroughly (again, using a plastic spatula).
Pour the mixture into the baking tray. Press down into the sides and edges to make sure that it is compacted. Bake in the middle of the oven for 20-25 minutes.
Remove from the oven and leave to completely cool. Turn upside onto a board and cut up into snack size chunks.
Optional: Melt the chocolate chips to add as a topping. Place the Dark or White Chocolate Chips into a microwaveable jug and microwave in 30 second increments until they are almost all melted (do not over cook). Use a fork to stir until they have completely melted. You can then either pour, pipe (using a disposable piping bag), squeeze (chef's bottle) or drizzle with a fork the cacao chocolate on top. Feel free to sprinkle some extra Roasted Cacao Nibs for some extra crunch. Leave to cool before cutting into snack size chunks.