Maybe it’s because they both come from Soutth America, but Brazil nuts and chocolate do taste really good together. A long time ago, back in the early 90s, I used to buy flapjacks from a local whole food bakery, Ceres, which were covered in carob and also contained Brazil nuts. They were my favourite treat! This is an updated version, using coconut oil and of course fairtrade 70 % vegan chocolate. Judging by the rate at which they disappeared, they are set to be a favourite treat around here, too.
Gour is my sweetener of choice when it comes to flapjacks. It’s raw cane sugar with minimal processing (just that the cane juice has been boiled down to produce a solid lump) which retains some minerals, and it melts to a perfect texture for sticking the oats together rather than using a syrup.
500g organic porridge oats
125-150g vegan dark chocolate ( we used a 70% cocoa brand)
200g coconut oil
150g Brazil nuts, coarsely chopped
- Melt the oil and gour together. It won’t mix completely, so don’t worry about that; just make sure you don’t overheat it.
- Press into a shallow, rectangular tin which has been oiled. We use a standard Swiss roll tin.
- Stir in the oats and Brazil nuts.
- Bake at 180C for 20-30 minutes, depending on your oven. I used the middle shelf and checked from time to time to make sure they weren’t overbrowned.
- Remove from the oven. While they are still hot break the chocolate and scatter it evenly over them. The heat from the flapjacks will melt it and all you have to do is gently spread it.
- Mark into 16 pieces before it’s cooled completely so that it cuts cleanly.
- Store in an airtight container. Perfect to take to work or school for a snack, or to enjoy at home with a hot drink.
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