Gluten free chocolate and coconut 'Bounty' flapjacks

Who doesn't love the combination of dark chocolate and coconut? The dark, bitter tones of the cocoa against the tropical crunch of the chocolate are simply divine, and probably why the classic Bounty chocolate bar is so popular still.

When Sweet Freedom sent me some of their Coconut Choc Shot to have a play with, this was the instant combination that came to mind. A timeless classic which would make a great, gluten free treat - something to enjoy pre- or post-workout.

The flapjacks themselves are gluten free, dairy free and refined sugar free - and you could make them vegan by substituting the honey for maple syrup or some extra Choc Shot.

I really like the fact these aren't too sweet - there is just enough sweetness from the flapjack but the slightly more bitter chocolate topping levels this out and stops it being overbearing.

I hope you enjoy making these - they're so easy and would be great fun to make with children too. Try substituting the dark chocolate for a milk chocolate if you prefer it sweeter.

Gluten free chocolate and coconut 'Bounty' flapjacks

(Makes 8-10 flapjacks)

For the flapjack:

200g gluten free oats (I used a mix of Nairn's and Aldi's gluten free oats)

50g virgin coconut oil

100g Sweet Freedom Coconut Choc Shot

50g honey

A pinch salt

2 small apples, peeled and cored

30g dessicated coconut

30g coconut flakes

For the topping:

90g dark chocolate

1 tbsp virgin coconut oil

1 tbsp Sweet Freedom Coconut Choc Shot

1-2 tbsp dessicated coconut

Method

Preheat the oven to 150'C and line a baking tray with baking paper.
Add the coconut oil, honey, Choc Shot and grated apple to a large saucepan and place on a very low heat so that the coconut oil melts gently - you don't want it sizzling!
Once melted, remove from the heat and add the oats, coconut flakes, dessicated coconut and pinch of salt to the pan and mix until it is completely combined.
Turn out into the baking tray and flatten down. Cook in the centre of the oven for 45 minutes and then remove and turn out onto a cooling rack to cool completely.
Meanwhile, place the chocolate, coconut oil and choc shot into a bowl and place in a saucepan of water. Melt the mix slowly.
Once melted, pour over the flapjack and put back into the fridge to cool for another half hour or so. Once the topping is solid, you can cut these up using a knife heated in hot water to chop straight through the chocolate. Enjoy!

If you make these flapjacks or want to share your favourite gluten free flapjack recipe, please share them on my Facebook, Twitter or Instagram pages. Happy baking!