I don’t know about you, but I love a mid afternoon snack. These no-bake chocolate flapjacks are the perfect afternoon pick me up. With a combination of healthy satiating fats and complex carbs they will see you through until dinner.
Each bite has a mouth watering combination of flavours and textures. At first, crunch through the bitter chocolate, into the sweet gooey jam and finish with the nutty oat flapjack. Seems like heaven in a bar, it is!
Not only are these chocolate flapjacks taste bud tantalizing, they are also a great pre workout snack. The combination of ingredients make it an excellent source of slow release energy. They also have a perfect balance of fats, carbs and protein to help fuel or recover from any workout.
Unlike traditional flapjacks, this recipe is free from refined sugar, dairy and gluten, with no added preservatives that you find in the shop bought.
All the ingredients are freezable, meaning you could make a big batch or two and store until needed. I keep batches of two or 3 chocolate flapjacks together in the freezer, when needed I pull them out in the morning or night before to defrost. This way you will never be without a perfect snack.
The chocolate topping is made from melted dark chocolate, if you don’t have any to hand you could top with homemade chocolate. Create a mixture of melted coconut oil, carob or cacao powder and maple syrup, similar to my chocolate cups recipe . Bear in mind, the more mixture you make the thicker the chocolate layer will be.
Looking for more snack recipes? Check out my recipe e-book Simple & Nutritious Snacks here.
Vegan, GF, DF
Firstly you need to make the jam filling. Place the berries into a pan, with a splash of water on high heat. Keep a careful watch not to burn, by stirring regularly. As the berries start to soften, mash them to a pulp. When they start to bubble, reduce the heat to a simmer and add the chia seeds. Combine the seeds fully and let simmer until the mixture thickens. Remove from heat and place in a bowl to chill
Line a 8x12 pan with grease proof paper and set aside
Next make the flapjack. Melt the almond butter and coconut oil together in a pan. Then add the maple syrup and chopped dates. Simmer on a low heat until a gooey mix forms.
In a bowl mix oats, chia seeds, salt, and sunflower butter. Then add gooey date mix, and stir until fully combined.
Press the flapjack mixture firmly into the lined pan and pop into the fridge for 20 minutes.
While waiting for the flapjack to firm up, melt the chocolate. Do this by breaking the chocolate up and placing into a glass bowl that will fit onto the top of a pan, not touching the bottom. Fill the pan with water so it covers the bottom of the glass bowl. Bring water to bowl then take down to a low heat and simmer to slowly melt the chocolate.
Once the flapjack base is firm top with the jam and spread evenly. Then top with melted chocolate and place back into the fridge until the chocolate is firm. Cut into slices and enjoy!
N.B. For the chocolate topping you could make your own chocolate similar to my chocolate cup recipe.
Ingredient Links:Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission.
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