Coconut Vanilla Flapjack (Vegan GF)

Chewy and buttery vegan flapjack with lots of coconut and sweet vanilla flavours. These are easy and quick to make and are delicious served warm or cold as a snack or dessert – plus they are naturally gluten-free and require only 8 ingredients.

There is always a time and a place for flapjack, especially for us Brits. The classic flapjack is rich, buttery and chewy but slightly crumbly… and usually packed with dairy-butter and a ton of sugar. So, I wanted to change things up a bit and made these easy, delicious and wholesome Coconut Vanilla Flapjack. I have been so excited to be working with Tropic Skincare (they products are amazing) to create some wonderful recipes inspired by the plant-based and natural ingredients in their products. So, these flapjacks play with the gorgeous aromas of vanilla and coconut in one of their bath products.

As I mentioned, I wanted to switch up the classic bake and make these slightly more “nourishing” and packed with healthful ingredients, but I’ve kept the same buttery texture and taste. Here’s what goes into these Coconut Vanilla Flapjack:

• Vegan butter or margarine: there are some amazing vegan butter options on the market now which taste just like the “real thing” so use your favourite one here, or opt for a plant-based margarine, too. You could use coconut oil, but the flapjack won’t have the same buttery taste.
• Coconut sugar: a little goes a long way. The natural caramel-like flavour of rich coconut sugar goes so well in these bakes and it adds to the deep colour and smell. You could use other sugar instead, like caster, light brown or demerara sugar.
• Maple syrup: again, just a little is used in this recipe but it helps to add to the sticky texture and holds these flapjack bites together.
• Vanilla and salt: purely for flavour. Lots of wonderful sweet vanilla notes make these flapjacks even better when matched with the flaky salt.
• Oats: the base of all good flapjack recipes. I like to use larger flaked oats instead of the quick cook variety for the chunkiest texture but either will work. Make sure they are GF, if needed.
• Desiccated coconut: I love adding coconut to my bakes and the fine texture of the desiccated coconut here adds so much flavour without detracting from the richness of the classic buttery flapjack.
• Chocolate: no bake of mine is complete without a drizzle of chocolate on top and this really elevates these Coconut Vanilla Flapjack and brings them to life! Opt for a plant-based and refined-sugar-free chocolate, if desired.
• Toasted coconut flakes: more coconut! This adds a lovely crunch on top as well as making them a lot prettier to look at. Choose toasted coconut for a richer, more robust flavour or bake for your own for a few minutes in the oven.

That’s all there is to these Coconut Vanilla Flapjack. In a few simple steps and about 10 minutes time, you can have these in the oven ready to enjoy with a cup of tea. Allow the bake to cool before drizzling it with chocolate and having with friends and family. They also keep well in an airtight container for a few days, so are great for meal and snack prepping.

I hope you will love these chewy, buttery and rich flapjacks with added wholesome ingredients. They are fully plant-based, refined sugar free and gluten-free, while being reminiscent of the childhood classic.

If you are looking for similar bakes, how about my:

• Raspberry Oat and Cacao Nib Crumble Bars
• Double Chocolate Tahini Fudge Bars
• Chocolate Oreo Flapjack
• Cookies and Cream Baked Skillet Pancake
• Chocolate Ganache Granola Cups

Coconut Vanilla Flapjack (Vegan GF)

• Servings: 8
• Time: 35 minutes plus chilling
• Difficulty: easy
• Print

Chewy and buttery vegan flapjack with lots of coconut and sweet vanilla flavours. These are easy and quick to make and are delicious served warm or cold as a snack or dessert – plus they are naturally gluten-free and require only 8 ingredients.

Ingredients

• 100g vegan butter or margarine
• 50g coconut sugar
• 3 tbsp maple syrup
• 1 tsp vanilla
• 160g oats
• 50g desiccated coconut
• A pinch of salt
• 40g chocolate
• 10g toasted coconut

Directions

1. Preheat the oven to 160Fan/180*C and line a dish with baking parchment (approx. 10x20cm).
2. Add the vegan butter/margarine, coconut sugar and maple syrup to a small saucepan and gently warm over a medium heat until melted.
3. Add the oats, desiccated coconut and a pinch of salt to a mixing bowl and pour in the melted mixture with the vanilla essence. Stir to combine until evenly coated.
4. Pour into the lined dish and flatten the top with a spatula. Bake for 25 minutes until golden and crisp. Allow to cool fully on a wire rack.
5. Slice into 8 squares, drizzle over the melted chocolate and sprinkle with toasted coconut flakes. Allow to set in the fridge for 30 minutes until the chocolate is solid. Store in an airtight container for up to 5 days.

I look forward to hearing what you think of these (hopefully) delicious and simple Coconut Vanilla Flapjack. Let me know below and tag me if you make them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With coconut vanilla love x

The original recipe was created for Tropics Skincare but this post or words are not sponsored and all opinions are my own.