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” ūüėČ

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!

Sweet and easy vegan flapjack


This easy to make flapjack is super sweet, it is more biscuity rather than cakey as it’s quite crunchy, so it’s perfect for taking with you to work/school/uni as part of a packed lunch. Chocolate chips/melted¬†chocolate¬†on top goes perfectly with this (especially dark chocolate, as it’s a nice contrast to the sweet flapjack). I’ll probably be posting more flapjack¬†recipes¬†soon (one that is a little more gooey/chewy), just give me a little time to experiment!


  • 175g/6oz ¬†vegan margarine
  • 175g/6oz soft brown sugar
  • 1/2 tablespoon(s)¬†golden syrup
  • 250g/9oz porridge oats


  1. Preheat oven to 150C. Lightly grease a 20cm baking tin.
  2. In a large pan, melt together the margarine, sugar & syrup, while stirring. When melted, remove from the heat and stir in the porridge oats.
  3. Pour into tin and smooth the surface with a spoon. Bake for 35-40 mins or until the edges are brown and the surface has turned golden.
  4. Place the tin on a wire rack. Cut into squares after 10 minutes, but leave to cool completely before removing from the tin.