November is my favourite month, as pretty much anyone who knows me will know all too well, as from the beginning of October onwards I am constantly talking about Autumn. November is proper Autumn, unlike October which is not dark or cold enough. My favourite night all year is Bonfire night - give me fireworks over easter any day.
November is also World Vegan month. This summer I became a Vegan for a month, mainly to try and see if I could do it. Not only did I manage (it can be pretty tricky if your used to being able to eat anything you like) but really enjoyed it. I have decided to give it another go - the fact that November is World Vegan month was purely accidental, I had no idea it was until I met up for lunch with my Vegan friend Ali who mentioned it.
This recipe is for Vegan Chocolate Flapjack. Many people seem to think that Vegans only eat grass and tofu. This recipe can hopefully prove that that is not true. Inspiration was taken from myfussyeater. I substituted the date syrup for golden syrup - but you can use date syrup alternatively. The coconut oil acts like butter making the flapjack soft and chewy. I am definitely going to be making these again.
Vegan Chocolate Flapjack:
3 tbsp desiccated coconut
2 tbsp ground flaxseed
2 tbsp nut butter (e.g. peanut, almond, cashew)
3 tbsp coconut oil
3 tbsp golden syrup
For the topping -
100g vegan dark chocolate
1 tbsp coconut oil
- Set the oven to 180℃ and line a baking tin or dish.
- In a large bowl mix together the oats, coconut and flaxseed.
- In a saucepan heat the nut butter, coconut oil and golden syrup until completely melted and combined. Pour the molten mixture over the oat mixture and mix together well.
- Pack the mixture into an even layer in the baking tin or dish and put in the oven for 15 mins.
- After 15 mins the edges should be brown and the middle will be soft. Take out of the oven and leave to cool.
- Once cool, melt the vegan dark chocolate and coconut oil in a saucepan and pour over the flapjack still in the baking tin or dish. Top will extra desiccated coconut, dried berries or nuts and again leave to cool (if you can wait you can put it in the fridge or freezer, or just eat it).
I recommend keeping them in the fridge so as to keep the coconut oil solid.