Coconut and Chocolate Flapjack
This easy coconut flapjack with a chocolate topping is the perfect Bounty-inspired treat. An easy gluten free flapjack made using gluten free oats. Perfect for lunchboxes.
Servings: 8
Ingredients
- 90 g unsalted butter
- 90 g golden syrup
- 90 g brown sugar
- 250 g gluten free oats
- 75 g desiccated coconut
For the topping:
- 250 g dark chocolate
- 25 g coconut oil or butter
- 3-4 tbsp desiccated coconut
Instructions
- Preheat the oven to 180‘C/ Fan 160'C / Gas Mark 4. Line an 8-inch/20cm square baking tin with baking paper and set aside.
- To a large saucepan, add the butter, sugar and syrup. Heat over a low heat, stirring constantly, until the butter has melted. Remove from the heat.
- Add the oats and desiccated coconut and mix well with a wooden spoon until fully combined.
- Pour the mixture into the lined baking tray and use a spoon to press the mixture down as compact as possible, and right into the corners and edges of the pan.
- Bake for 20 minutes. Once baked, remove from the oven and onto a cooling rack.
- To make the topping: Melt the coconut oil and chocolate together over a very low heat, stirring well. Pour over the cooled flapjack, smooth across the top and then sprinkle with desiccated coconut. Refrigerate until set (at least 1 hour) before cutting into 8 bars (or 16 squares).
Notes
These gluten free flapjacks will keep in an airtight container for a week. For ideas for substitutions or to make the recipe dairy free, see the blog post FAQs above.
Nutrition
Serving: 1g | Calories: 549kcal | Carbohydrates: 68g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 70mg | Fiber: 7g | Sugar: 37g
