These flapjacks are the bomb!
I first encountered this incredible flavour combination in a flapjack I bought from EarthFayre, Glastonbury (UK), and as soon as I got home I knew I had to recreate the recipe!
These flapjacks are so easy to make – it’s a one bowl recipe with no baking required, as they set easily in the fridge.
I love to take them to work with me as afternoon snacks, helping me to avoid buying food when the mid-afternoon flavour cravings start, and saving both money and packaging.
They’re also a superfood powerhouse – with iron-rich blackstrap molasses, antioxidant rich raw cacao, heart-healthy coconut oil and omega 3 rich hemp seeds.
If you wanted a slightly crunchier flapjack, you could also toast the oats before using.
Also, how cute is this little thrifted bowl I’m modelling the flapjacks on – I just love it! The things you find in charity shops! I love zero waste shopping.
3 cups rolled oats
1/3 cup raw caco
1/4 cup shelled hemp seeds, plus more for topping
a large pinch of sea salt
10 green cardamom pods, crushed, seeds removed and skins discarded (or 1 tsp ground cardamom)
3 heaped tbsp extra virgin coconut oil
3 tbsp blackstrap molasses
1/2 cup plant based milk (or water, if you don’t have any plant milk!)
a few squares of vegan dark chocolate, chopped for topping
In a large bowl, combine the oats, cacao, hemp seeds, cardamom and salt together with a fork, making sure there are no lumps in the cacao powder.
Stir together the coconut oil, plant-based milk and blackstrap molasses in a small pan over a low heat, until the coconut oil is completely melted and all is well combined.
Pour over the dry ingredients and stir together well with a fork.
Press the mixture into an even layer into a baking sheet into a layer ~1.5 inches thick. Sprinkle extra hemp seeds and chopped dark chocolate on top and press in well.
Chill for 1-2 hours, then cut into squares. Keep chilled before serving.