No-bake orange and almond flapjacks

Course: Sweet Treats Servings: 12

Prep time: 15 min

Cook time: Setting time only

Difficulty level: Easy

VEGAN

GLUTEN FREE

NATRUALLY SWEETENED (if choc chips are omitted)

*** FEATURING OUR ORANGE AND CACAO LOVE VEGAN BARS ***

Author: Jennifer Sargison


IMG_1521.jpeg

This flapjack is healthy enough to enjoy for breakfast or as a tasty snack to get you through your busy day.

I’m a massive fan of no-bake and if that no-bake is a flap jack then that’s even better. As always 100% vegan and healthier than traditional recipes. It’s also gluten free and sweetened with minimal natural sweetness only, the majority coming from our love vegan bars. You have the option of including chocolate chips meaning it will then contain some refined sugar, this is totally your choice. The orange flavour makes the flapjack one of the best I have made, and the nutty chocolate topping makes it extra special. I’m in love with this recipe.

The flapjack will stay fresh for about 1 week if stored in a sealed container they also freeze really well - I always have a stash of frozen, simply allow to defrost for about 10 minutes before eating.


Ingredients

Flapjack base

4 x orange love vegan bars (details on how to buy below)

175g oats (gluten free if needed)

125g almond nut butter

60g coconut oil

2 tbsp maple syrup

2 tbsp chia seeds (soaked in 2 tbsp hot water for 5 mins)

OPTIONAL - Handful of dark/vegan chocolate chips

Topping

This topping is the recipe for my nutty dips. Check out the recipes here if you’d like to make other flavours to make and use as a sub for shop bought nut butters

1/4 cup almond nut butter (natural with no added sugar or oils if possible)

2 tbsp rapeseed oil

2 tbsp agave

2 teaspoon cacao powder

To top

Zest of an orange for decoration


Method

  • Line a brownie tin with baking paper

  • Soak the chia seeds in water so they can have time to soften and become sticky

  • Pop the love vegan orange bars into a blender and blitz until crumbly

  • Add the oats and give them a very quick blast just to combine 1 or 2 pulses will do (make sure you don’t blend for too long or the mixture will be too fine)

  • Pour into a large mixing bowl and add the chocolate chips if you’re using them and pop to one side

  • Melt the almond butter, coconut oil and maple syrup so it becomes runny (just warming not boiling)

  • Add this and the chia seeds to the bowl of oats and mix together

  • Press down into the lined tin making sure you really press down hard using the back of a spoon. This will ensure the flapjack stays together and doesn’t crumble when sliced.

  • Place the tin in the fridge to harden slightly before adding the topping

  • Mix the topping ingredients in a bowl, if your nut butter is too thick and hard then you can warm this slightly

  • Smooth the topping onto the flapjack base and sprinkle with the zest of one orange for taste and decoration.


Get your Love Vegan by Jennifer fix here


If you do make this then I hope you love it

Any thoughts or comments?

Leave a message below and I’ll get back to you

Big love, Jen x


*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)