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


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


  1. Preheat the oven to 180c
  2. Pour the oats into a large bowl
  3. In a small saucepan, melt the butter, sugar and the golden syrup and mix well
  4. Pour the melted mixture over the oats and mix well
  5. Put the mixture into a lined or greased baking tin and press down until smooth
  6. Bake in the oven for 15-20 minutes depending on the size of your tin (or until golden brown)
  7. 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)
  8. Melt the chocolate, then pour the chocolate on top of the flapjack
  9. Leave to cool on the side or in the fridge until the chocolate solidifies
  10. Take the flapjack out of the tin and cut into small slices
  11. Eat and enjoy!

Vegan rocky road

Rocky Road


225g/8oz vegan digestive biscuits
115g/4oz vegan margarine
1 tbsp golden syrup
1 1/2 tbsp cocoa powder
125g/4 1/2 oz melted vegan chocolate
Vegan marshmallows (Optional as they’re difficult to track down)


  1. In a plastic bag or a medium sized bowl, break up the digestive biscuits
  2. Melt the margarine, golden syrup and cocoa powder in a saucepan
  3. In a medium sized bowl add the biscuits (if they’re not already in one) and then the ingredients from the saucepan, mix well.
  4. (Optional) add the marshmallows and mix well
  5. Put the mix from the bowl into a baking tin and press down well
  6. Melt the chocolate in a pan, when it has melted, pour it over the other ingredients evenly
  7. Place the tin in the fridge for 15 minutes (or until cool)
  8. Slice into bars, then eat and enjoy!

Vegan mini chocolate croissants


Today we made some chocolate croissants/pastries for breakfast, unfortunately we were a bit too lazy to make our own pastry, so we used jus rol puff pastry which you can find in major supermarkets and is luckily vegan. If you want/have time to make your own pastry there is a recipe here

These are brilliant fresh out of the oven, i’d even recommend reheating them in the oven a little if you want eat them later.


320g pastry

100g vegan chocolate (I recommend using dark chocolate but not more than 60% cocoa)

Quarter of a glass of soya milk


  1. Preheat the oven to 220°C/gas mark 7. Unfurl the sheet of pastry and then cut it into six squares.
  2. Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you, and the point away from you.
  3. Break off small pieces of chocolate to place on the wider part near you.
  4. Then carefully roll from that chocolate-loaded end towards the point of the triangle.
  5. You should now have something resembling a straight croissant. Seal it slightly with your fingertips and curl it around into a crescent.
  6. Place the 12 chocolate croissants on a lined but not buttered baking tray and paint with the soya milk. Bake for 15 minutes until they are golden and puffy. (Half way through, I took them out of the oven to add a little vegan margarine on top of them, you can do this too if you want, but it’s not necessary).
  7. Take them out of the oven and enjoy!

Vegan Brownies



BrowniesThese fudgy, chewy, chocolatey delicious brownies taste better when they have been left to stand over night. This is because the icing forms a glaze, but if you can’t wait that long to try them, they’re still very good fresh out of the oven!

Serves: 16

Ready in 45 minutes


For the brownies

  • 250g/9oz plain flour
  • 350g/12oz demerara sugar
  • 65g/2oz plain cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 300ml/10.5 fl oz water
  • 200ml/7 fl oz vegetable oil
  • 1 tsp vanilla extract

For the icing:

  • 100g/3.5oz sugar
  • 60g/2oz vegan margarine
  • 2 Tablespoons soy milk
  • 30g/1oz cocoa powder
  • 2 teaspoons vanilla extract


For the brownies:

  1. Preheat the oven to 180 C / Gas mark 4.
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a baking tin.
  3. Bake for 25 minutes in the preheated oven. After 15/20 minutes make the icing (you need to judge when you do this quite well as you can’t make the icing to early or it will solidify and you won’t be able to put it on the brownie).

For the icing:

  1. In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently.
  2. Simmer for 2 minutes
  3. Remove from heat and stir an additional 5 minutes.
  4. Stir in the vanilla extract.
  5. Drizzle on the brownie (do this as quickly as possible, the icing will be liquid so be prepared for it to run)