Apricot Dark Chocolate Flapjacks

I'm a big flapjack fan!! These little chewy gooey beauties offer just the right amount of sweetness, topped with my favourite bitter dark chocolate. 

You can get more creative than me and add nuts, seeds, raisins etc .. but here is the basic recipe to get you started! The key is to press the mixture into the tin firmly and allowing them to cool fully ... otherwise you'll end up with more of a granola mix (which is also no bad thing!!) 


175g coconut oil 

275g Oats (I used gluten free) 

75ml maple syrup

100g dried apricots (chopped into pieces) 

Pinch of Salt

Half tsp cinnamon



2 tbsp maple syrup

4 tbsp cacao powder (more if you want a thick chocolate layer)


Heat the oven to 160°C. Line a square baking tin with non-stick baking paper or use a silicone tray

Melt the coconut oil in a small saucepan set over a medium heat, making sure it doesn’t boil. Add the maple syrup

Put the oats in a large bowl, pour in the melted oil and stir to coat all the oats. Add the salt, cinnamon and chopped apricots and mix together well

Spoon into to the tin and spread out, making sure the flapjack mix is a couple of centimetres thick. Pat down firmly to compress it right down

Bake in the oven for 20 - 25 minutes. Place in the fridge to cool

Melt the coconut oil in a pan, add the maple syrup, then spoon in the cacao powder. The more you add, the thicker the chocolate layer. But it will also make it taste more bitter. You can add more maple syrup to sweeten it

Pour or spoon the chocolate onto the cooled flapjacks and smooth out. Pop in the fridge to cool again


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