Chocolate Chip Weetabix Flapjack (Vegan)

These Chocolate Chip Weetabix Flapjack are easy to make for a delicious, wholesome and chocolatey snack, dessert or part of a balanced breakfast. They are naturally vegan, easily gluten-free and nut-free and so delicious.

If you love all things flapjack and also want to focus on wholefood ingredients, these breakfast-inspired flapjacks are perfect for you. I first made them with Weetabix as part of being a Bixer (saying how much I love Weetabix) which you can find out more about on their social media and website. So, to celebrate the World Cup 2022, they asked me to create a football-themed bake and this recipe is the end result.

Why will I love these snack bars?

These flapjack bars are the best, they are:

  • Oaty, Weetabix-y and delicious
  • Chewy, golden and chocolatey
  • Easy to make in one bowl with minimal prep needed
  • Naturally vegan and easily gluten-free and nut-free
  • Made with wholesome ingredients
  • A great healthy snack or dessert
  • Great as part of a balanced breakfast
  • A fantastic idea to make ahead for snacks all week long

If you already love the sound of these Chocolate Chip Weetabix Flapjack then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

These bars are made of:

  • Runny, smooth tahini: or you can use almond butter, peanut butter or sunflower seed butter. Make sure the nut or seed butter is runny and smooth for the best texture.
  • Coconut butter: I am obsessed with coconut butter, which is different to coconut oil. Coconut butter is made from 100% flaked or desiccated coconut blended till really smooth and at room temperature or colder, it sets quite solid so is great for these bars. If you prefer, swap this for extra coconut oil, or vegan butter or margarine.
  • Coconut oil: this is important to help the bars set more solid as the coconut oil will firm up as the bars rest. You can use vegan butter or margarine instead, if you prefer.
  • Maple syrup: this is for sticky sweetness and adds the classic stickiness to the humble flapjack. You can also use vegan honey or agave syrup.
  • Weetabix: crumble these up into the mixture to add wheat-y goodness that just tastes wholesome and reminds me of childhood. Make sure they are gluten-free, where needed.
  • Oats: essential for flapjack and make sure they are gluten-free, where needed.
  • Cinnamon: for flavour.
  • Chocolate: we need both chocolate chips for inside the flapjack and chocolate chopped up (or more chips) for melting on top.
  • Icing sugar: for making the decorations on top.
  • Aquafaba: when mixed with icing sugar, this creates a sort of royal icing and sets firmer when creating shapes out of icing. You can use plant-based milk or water, too.

How do I make these?

These flapjack come together in a few steps:

  • Whisk together the wet ingredients: till smooth.
  • Crumble in the Weetabix and add the oats and cinnamon: stir until fully incorporated.
  • Fold in the chocolate chips: and press down firmly into a lined square tin.
  • Bake for 20 minutes till golden brown on top: and allow to cool slightly.
  • Melt the chocolate and tahini till smooth: and pour over the top.
  • Spread out the chocolate: and allow to set fully, for about 2-3 hours in the fridge.
  • Make the footballs or other shapes: using icing and allow to set at room temperature.
  • Use a sharp knife to slice the flapjack into bars: and top with the icing patterns.

How long will they last?

These are great to make ahead of time, as they will last for 3-5 days (or longer) in the fridge in a sealed container. You can also freeze them for up to 1 month, and allow to defrost at room temperature.

Do I need to decorate them with footballs?

Not at all! These flapjack are great without the icing patterns on top. You can also make different shapes, using different templates underneath the parchment paper.

Are these gluten-free and nut-free?

These are naturally nut-free if you use tahini (or sunflower seed butter) and check that your chocolate is nut-free. If you swap any ingredients to vegan butter or margarine, check that this is nut-free. To make these bars gluten-free, make sure your Weetabix and oats are gluten-free.

What else can I make?

If you are looking for more snacks to make, how about my:

16 pieces of Chocolate Chip Weetabix Flapjack on a board

Chocolate Chip Weetabix Flapjack

Yield: 16
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These Chocolate Chip Weetabix Flapjack are easy to make for a delicious, wholesome and chocolatey snack, dessert or part of a balanced breakfast. They are naturally vegan, easily gluten-free and nut-free and so delicious.


For the Flapjack:

  • 100g runny, smooth tahini or almond butter*
  • 50g coconut butter, melted
  • 50g coconut oil, melted
  • 180ml (200g) maple syrup
  • 4 Weetabix
  • 200g oats
  • ½ tsp cinnamon
  • 50g dark chocolate chips

For the Top:

  • 50g icing sugar
  • 1-2 tbsp aquafaba or water
  • 100g dark chocolate
  • 30g runny, smooth tahini or almond butter


  • Football print outs
  • Parchment paper
  • Piping bag


  1. Preheat the oven to 160Fan/180ºC and line an 8-inch square dish with parchment paper.
  2. For the flapjack: whisk together the tahini, coconut butter, coconut oil and maple syrup and whisk till smooth. Crush the Weetabix and add to the bowl with the oats and cinnamon. Stir to a sticky mix. Fold in the chocolate chips.
  3. To bake: spoon into the lined dish and press down firmly. Place in the oven and bake for 20 minutes until golden at the edges. Allow to cool for 30 minutes.
  4. For the footballs: lay a piece of parchment paper over the football print outs. Stir together the icing sugar and aquafaba or water till thick. Spoon into the piping bag and snip off the end to make a small hole. Using the template, pipe the footballs onto the paper. Allow to firm at room temperature for 2-3 hours until set. Carefully peel away from the parchment.
  5. For the topping: chop the chocolate small and add to a heatproof bowl. Either use a bain-marie over a pan of simmering water or use the microwave to melt the chocolate. Stir in the tahini till smooth.
  6. To decorate: pour the chocolate over the flapjack and spread out evenly. Transfer to the fridge to set for 2 hours. Use a sharp knife to slice into 12 squares and top with the footballs.
  7. To store: eat straight away or keep in a sealed container at room temperature for 3-5 days or you can freeze them for up to 1 month and allow to defrost.


*if you prefer, you can use a total of 200g vegan butter or margarine instead of the tahini, coconut butter and coconut oil.

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I look forward to hearing what you think of these Chocolate Chip Weetabix Flapjack so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With Weetabix flapjack love x

p.s. this recipe was first made with Weetabix but this blog post is not sponsored and all opinions are my own.

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