Vegan chocolate covered flapjack

The last flapjack recipe I posted was more sweet, crisp and crumbly, you can find that recipe here. I decided to experiment with the recipe and I have made the most perfect (really you could definitely sell it in a cafe) flapjack recipe, and added some chocolate on top. It’s both chewy and crunchy at the same time, finding the right balance between the two is usually impossible. In the words of Sam “it’s a very good flapjack” 😉

Makes about 16 slices

Ingredients:

250g porridge oats
125g vegan margarine
100g light soft brown sugar
3 tbsps golden syrup
125g vegan chocolate

Method:

Preheat the oven to 180c
Pour the oats into a large bowl
In a small saucepan, melt the butter, sugar and the golden syrup and mix well
Pour the melted mixture over the oats and mix well
Put the mixture into a lined or greased baking tin and press down until smooth
Bake in the oven for 15-20 minutes depending on the size of your tin (or until golden brown)
Once the flapjack has been baked, take it out of the oven and leave it to cool for 10 minutes (do not take out of the tin yet)
Melt the chocolate, then pour the chocolate on top of the flapjack
Leave to cool on the side or in the fridge until the chocolate solidifies
Take the flapjack out of the tin and cut into small slices
Eat and enjoy!