Chocolate Flapjacks

What a treat! These are my favourite go-to snack that are delicious and healthy-ish – as long as you don’t eat them all in one sitting. A great snack to have with a nice cup of herbal tea.


For the flapjack base

  • 1/3 coconut oil (melted)
  • 1/3 cashew butter
  • 1/4 maple syrup
  • 2 cups of gluten free oats
  • Handful of raisins (or cranberries, sultanas, dried apricots)

For the chocolate top

  • Just under 1/2 a cup of cacao powder
  • 1/2 cup maple syrup
  • 1/4 cashew butter
  • 1/2 coconut oil (melted)
  • pinch of sea salt


  1. Line a baking tin or dish with parchment paper.
  2. Make the flapjack mix first by mixing melted coconut oil, cashew butter and maple syrup until combined. Then add the raisins and oats and mix thoroughly.
  3. Place the mixture in the tin or dish and press down firmly, then pop the mixture in the fridge.
  4. Next make the chocolate topping by mixing all the cacao, maple syrup, cashew butter, coconut oil and salt together in a bowl until well combined.
  5. Remove the flapjack mixture from the fridge and pour on the chocolate topping.
  6. Return to the fridge for about an hour to set. If you can’t wait then pop it in the freezer for 15 mins.
  7. Cut in to small squares and enjoy. These will keep in an airtight container in the fridge for about a week.

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