Vegan dark chocolate flapjacks
- 50g dried apricots
- 50g dried mango
- 100g pumpkin seeds
- 70g chia seeds
- 50g desiccated coconut
- 100g walnuts
- 100g pitted dates
- 50g goji berries
- 1tsp vanilla extract
- 70g coconut oil or cocoa butter
- 200g vegan dark chocolate
Chop the dried apricots and mango into smaller pieces to make it easier on your food processor. Pulse them in the processor with the pumpkin and chia seeds, coconut, walnuts, dates, goji berries and vanilla extract until the nuts and seeds are well chopped and broken up but there is still some texture to them. Transfer the blended mixture to a large bowl.
Melt the coconut oil or cocoa butter in a glass bowl over a pan of simmering water – don’t allow the base of the bowl to touch the water. Pour it over the nut and seed mixture and mix together well.
Line a traybake tin (about 30cm x 20cm) with baking paper. Spread the mixture out into an even layer about 3cm thick. Use the back of a spoon to level the top.
Melt the chocolate (see step 2 for full instructions). Spread over the top of the nut and seed mixture.
Chill the mixture in the fridge for 20 mins until set. Score 3 evenly spaced lines horizontally and another 3 vertically to create a 4 x 4 grid. Cut this into 16 pieces. The flapjacks can be stored in an airtight tin for up to a week.