Sweet Saturdays: Vegan Chocolate Coconut Flapjacks

It’s Saturday! I hope all you lovely people of the world are enjoying your sunny (or not so sunny) weekends.

My Tuesday pizza experience was at Brighton’s wonderful Purezza, where I had the mother of all pizzas. After hearing very good things, my expectations were high, and this beautiful place smashed them.


I had the Portobello Road. It seemed like the obvious choice for someone who dreams about mushrooms in their sleep: “Portobello & chestnut mushrooms, sundried tomatoes & wild rocket topped with a portobello mushroom sauce.” God, it was good. I’d normally skip the cheese when I have pizza because I’m a picky little bugger when it comes to the dairy free alternatives, but Purezza seem to have cracked it and won me over with theirs. The only thing they could improve on is moving closer to me so I can unleash my inner glutton more regularly.

On Tuesday evening (post-pizza), I went to see poets Neil Hilborn and Thomas Wolfe at Komedia. I’m in the middle of doing a post on that, so watch this space.

The sweet treats I tested out on Monday had a chocolate/coconut theme: some dairy free chocolate coconut truffles, and these delicious babies that I have gifted you the recipe of below. It’s only in writing this that I realise how often the chocolate/coconut combination seems to make it into my baking. My October resolution will be to mix it up a bit. Sorry!

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Vegan Chocolate Coconut Flapjacks
Makes 16 bites

  • 275g dairy free spread (sunflower spread is my preference for baking)
  • 75g golden syrup
  • 150g light brown sugar
  • 300g porridge oats
  • 100g dessicated coconut (and extra for sprinkling)
  • 75g raisins (optional)
  • 100g dairy free dark chocolate
  1. Line a 9 inch square baking tin with baking paper. Preheat your oven to 160°C.
  2. If using a microwave, in a microwave safe bowl, add the dairy free spread, golden syrup and light brown sugar. Microwave for 45 seconds or until the spread has melted and the sugar has dissolved. If using a hob, place the ingredients into a small pan and melt over a low heat until the spread has melted and the sugar has dissolved. Stir together with a wooden spoon or heat resistant spatula until fully combined.
  3. In a large bowl, mix the oats, dessicated coconut and raisins together. Add the melted mixture and stir through until the oats are evenly coated.
  4. Spread the mixture into the baking tin and push down with the back of a spoon. Bake for 30 minutes or until golden brown.
  5. Once slightly cooled, score the flapjack into squares. Once cooled, remove from the tin and cut into pieces. Melt the chocolate and dip individual flapjacks, then sprinkle with dessicated coconut.


  • Keep in an airtight container for up to a week and enjoy as a quick on-the-go snack.
  • Mix up the flavours and swap out the raisins for halved glace cherries or chocolate chips instead.

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