Raw 'No Bake' Coconut, Cranberry & Chocolate Flapjacks

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Coconut and cranberry flapjacks with a raw cacao layer drizzled on top, indulgent enough fo dessert yet packed with wholesome ingredients to fuel your body, what could be better? What about the fact they're the easiest & quickest flapjacks that require no baking? Dammn.

I created the recipe for these bad boys a while a go and this recipe is one of my most loved recipes! I love whipping up a batch of these as snacks for the week, for friends and family or even to give as a gift! They're just so damn good! And they are such a big hit. Orginally I created the recipe for the guys over at Cocopro however I just HAD to share this recipe with you over here.


I'll be honest I'm obsessed with anything coconut & chocolate flavoured and I'm currently using desiccated coconut on top of and in everything. So basically I'm on a coconut spree. These little bars were actually inspired by the guys from TREK who make the range of vegan protein flapjacks and bars. As you can probably guess I'm in love with the coco coconut flapjack, I was determined to recreate it.

I'll be honest, I always have to be careful not to eat the whole lot of these bars in one go. The peanut butter and oats give them a great chewy texture, they get the sweetness from the cranberries with just the right amount of coconut without it being too over powering. The layer of raw chocolate on the top is the perfect addition pairing perfectly well with that coconut vibe. These little bars of heaven are perfect for anyone with a sweet tooth looking for a healthy afternoon treat, energy boosting post workout snack or yummy dessert. 

For the flapjacks

- 1 Cup Rolled oats (gluten free if needed)
- 1 Cup Desiccated coconut 
- 1/3 Cup Crunchy peanut butter 
- 1/3 Cup Coconut oil (Melted)
- 1/4 Cup Dried cranberries 
- 3 Tbsp Agave Syrup/maple Syrup

For the raw chocolate 

- 3 Tbsp Cacao powder 
- 2 Tbsp Coconut oil (Solid)
- 1 to 2 Tbsp Agave/maple syrup


Start by making your flapjacks. Place all of the following ingredients in a large bowl and mix together until fully combined. Spoon the mixture into a small/medium baking tin (roughly 32 x22) and press the mixture down evenly ensuring it's firmly pressed down. This makes sure it all sticks together nicely! Pop the tray in the freezer while you go on to make the raw chocolate topping. 

To make the chocolate, start by melting your solid coconut oil. To do this you can either place in the microwave for 40/50 seconds or heat in a bowl over some boiling water. Combine your melted coconut oil with the cacao and agave syrup until mixed well and a runny chocolate has formed. Adjust the amount of agave/maple syrup you use depending on how sweet you want your chocolate. 

Grab your flapjacks back out of the freezer and evenly pour your chocolate over the top. Get the back of your spoon to make sure all of the flapjack is covered. Place your tray back in the freezer and allow to set for around an hour before taking out , cutting into bars. Enjoy!

These can be stored in the fridge or freezer in a air tight container! But trust me they wont even last that long...


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