Chocolate Raspberry Flapjack Oat Slices (Vegan No-Bake)
These no-bake Chocolate Raspberry Flapjack Oat Slices are oaty, fruity and really chocolatey, making them the ideal afternoon snack. They are also naturally plant-based, gluten-free and easily nut-free.
If you love a good flapjack bar but want something to satisfy your chocolatey cravings, then these are the perfect bar to make. They have a no-bake flapjack base made with just a few simple ingredients, topped with homemade raspberry chia jam and then a thick layer of smooth dark chocolate. I love to add on some freeze-dried berries and flaky salt, too. I have been making and eating these on repeat the last few weeks and hope you are going to enjoy them as just much.
Why will I love them?
These bars are amazing:
- Oaty, nutty, fruity and chocolatey
- Made with real good-for-you ingredients
- Naturally high in fibre and a source of protein
- Require no baking
- Nostalgic
- Minimal effort and maximum flavour
- Better than store-bought
- Low sugar jam made with real fruit
- Healthy fats and omega fatty acids
- Will keep you full
- Chocolatey and indulgent
- Naturally vegan, dairy-free and egg-free
- Easily gluten-free and nut-free
- Ideal for meal prep
- Will keep for 1 week in the fridge
- Or 1 month in the freezer3
- Delicious for snacking, desserts or as part of breakfast
- Everyone will love them
- Double the recipe to make twice as many in an 8-inch square tin
If you already love the sound of these flapjack, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients in the recipe card with weights and see my favourite and recommended products in the “shop the recipe” section.
For the raspberry jam:
- Raspberries: fresh or frozen both work well and you can try these with blueberries, too.
- Maple syrup: for a little bit of extra sweetness and stickiness.
- Lemon juice: for tang.
- Chia seeds: these help to thicken the jam and allow it to set.
To make the oaty base:
- Rolled oats: for texture, I like the rolled or jumbo oats rather than finer oats. Make sure they are certified gluten-free, where needed.
- Peanut butter: smooth and runny is the best, like ManiLife or Pip & Nut are my favourite brands. You can also try almond or cashew butter or see below for nut-free options.
- Maple syrup: as above.
- Coconut oil: to help bind the bars once set.
- Vanilla extract and salt: for flavour.
Finally for the chocolate top:
- Dark chocolate: use your favourite bar or chocolate, chopped up, or use chips or buttons. You can also use dairy-free milk chocolate.
- Peanut butter: this allows the top to set more fudgy and softer. You can use other nut/seed butters, too.
- Freeze-dried berries: for a berry pop of colour and flavour on top.
- Flaky salt: works really well with dark chocolate.
Are they gluten-free and nut-free?
These are naturally gluten-free as long as your oats are certified gluten-free. To make these nut-free, swap the peanut butter for sunflower seed butter or tahini.
How do I make them?
These are ready to enjoy in a few steps:
- Make the chia jam: add the raspberries to a pan with the maple syrup and lemon juice.
- Allow to bubble away for 6 to 10 minutes: until jammy and sticky.
- Add in the chia seeds and remove from the heat: allow to cool slightly.
- Stir together the ingredients for the base: and press into a lined tin.
- Pop in the freezer to firm up: for about 15 minutes.
- Spread the jam over the base: and return to the freezer.
- Melt the chocolate and peanut butter: and pour over the set bas.
- Sprinkle over the freeze-dried berries: and place in the fridge to set.
- Remove from the tin and slice into bars: using a warm sharp knife.
How long will they last?
These bars will keep for 5-7 days in the fridge in a sealed container for up to 1 month in the freezer. Allow the bars to defrost slightly before eating.
What other recipes can I try?
For more no-bake snacks:
- Matcha White Chocolate Oat Bars
- Chocolate Orange and Pistachio FroYo Bites
- Dark Chocolate Orange Pistachio Protein Balls
- Chocolate Trail Mix Bars
- Chocolate Brownie Peanut Butter Raspberry Cups
Chocolate Raspberry Flapjack Oat Slices (Vegan No-Bake)
These no-bake Chocolate Raspberry Flapjack Oat Slices are oaty, fruity and really chocolatey, making them the ideal afternoon snack. They are also naturally plant-based, gluten-free and easily nut-free.
Ingredients
For the Raspberry Chia Jam:
- 130g (1 cup) fresh or frozen raspberries
- 1 tbsp maple syrup
- ½ lemon, juiced (1 tbsp)
- 1 tbsp chia seeds
For the Oat Base:
- 100g rolled oats
- 60g (1/4 cup) smooth peanut butter
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- ½ tsp vanilla extract
- A pinch of salt
For the Chocolate Top:
- 90g dark chocolate, chopped small
- 2 tbsp smooth peanut butter
- 2 tbsp freeze-dried berry pieces
- Flaky salt
Instructions
- Line a 6-inch/15-cm square tin with parchment paper.
- Start by making the jam. Add the raspberries, syrup and lemon juice to a non-stick pan and allow to bubble away for 6-10 minutes (they’ll take closer to 10 minutes if using frozen berries) until the mix is thick, shiny and there’s not much excess liquid. Remove from the heat and stir in the chia seeds. Pour into a bowl to cool down slightly.
- Now make the oat base. Add the oats, peanut butter, syrup, coconut oi, vanilla and salt to a mixing bowl and stir well to a sticky mix. Press the oats into the tin and smooth over the top. Place in the freezer for 15 minutes to set.
- Remove the bars from the freezer and spoon over the chia jam, spreading it out evenly. Return to the freezer for 30 minutes.
- Melt the chocolate and peanut butter together in a heat-proof bowl in the microwave or over a pan of simmering water until glossy.
- Pour the chocolate over the berry layer and smooth out to cover the top. Sprinkle with freeze-dried berries and salt and place in the fridge for 15 minutes, to set.
- Remove the bars from the tin and use a warmed, sharp knife to slice into 8 bars.
- Enjoy straight away or keep leftovers in a sealed container in the fridge for 5-7 days or for 1 month in the freezer. Allow the bars to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Raspberry Flapjack Oat Slices so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With flapjack love x
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