Raw Omega Chocolate Topped Vegan Oat Flapjacks

It’s a mouthful, but so will your mouth be as it’s difficult to put these bad boys down in a hurry!

Raw Omega Chocolate Top

200g Raw Cacao Butter
75g Raw Cacao Powder
4 TBSP Pure Maple Syrup
Sunflower, Pumpkin & Sesame Seeds

Oat Flapjack

Sunflower Spread
175g Organic Oats
3.5 TBSPs Golden Syrup
100g soft brown sugar

Melt the sunflower spread in a frying pan then add the organic oats, golden syrup & soft brown sugar until nicely mixed. Press all of the mixture into a baking tray with grease proof baking paper until level, then bake in the oven for about 20 mins (210c Degrees) or until the outsides are golden.
Once finished, leave to cool then place in the freezer.
Then, begin to melt the cacao butter over a bain-marie slowly, careful not to destroy it’s rich nutrients. Once it has completely melted. Add the cacao powder & maple syrup then finally the seed mixture. Stir once more then remove from the heat.
Take out the oat mix & pour the chocolate all over the giant flapjack until it’s again level. Place back in the freezer. Freezing the oat mixture first time round ensures there is a nice aesthetical layered affect but you can just as easily have one big chocolate oat mixture thing going on. Whatever works for you. Everyone is different, that is the beauty of life!
After about 20 mins I would take from the freezer & leave to naturally set. I started eating it when frozen as I began to drool long ago however best served at room temperature the day after!
Bon appetite chocolate heads! 🙂

The Vegan Viking

The Vegan Viking

Once upon a time, there lived an extraordinary Viking...
The Vegan Viking

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