No Bake Dark Chocolate & Apricot Flapjacks
Makes 1 small tray of flapjacks, for larger flapjacks simply double the quantities:
For the flapjack base:
400g dried apricots or dates
100g desiccated coconut
100g pumpkin seeds or mixed seeds
100g oats (jumbo or porridge)
2 tablespoons maple syrup
For the topping:
100g dark chocolate, or more depending how chocolatey you like it
Handful of coconut chips
Handful of dried apricots, chopped
Sprinkling of omega seeds
- Line a baking tray with parchment paper.
- Place all of the flapjack ingredients into a food processor and pulse until the mixture comes together to form a sticky, thick mixture - you still want some bigger chunks in the mixture so don’t leave it too long.
- Spoon the mixture into the lined baking tray and press down, ensuring to even the mixture out. Place in the fridge for at least an hour to set.
- Melt the dark chocolate over a low heat and stir until fully melted. Drizzle the melted chocolate over the flapjack base and sprinkle with coconut chips, dried apricot pieces and omega seeds. Place back in the fridge for another hour before cutting into equal shaped bars.
Recipe inspired by Deliciously Ella.