Chocolate Covered Gingerbread Flapjack (Vegan)
Fun, festive and wholesome Chocolate Covered Gingerbread Flapjack made with good-for-you ingredients like oats, peanut butter and dark chocolate. Shape these oat bars into gingerbread people and you have a great vegan and gluten-free snack.
I love making sweet recipes with a healthier spin and these no-bake flapjack have all the buttery richness that we love from oat bars without the butter. They are made with peanut butter, maple syrup and coconut oil instead of regular sugar and dairy butter, but they are just as tasty. With a thick chocolate top, they are naturally dairy-free and gluten-free while being such a fun snack to make with littles ones throughout the holidays. Or, shape them as bars and enjoy them all year round, too.
Why will I love these oat bars?
These flapjack bars are so good:
- Chocolatey, nutty and sweet
- Chewy, crunchy and chunky
- Made with good-for-you ingredients
- Naturally plant-based
- Requires no baking
- Dairy-free, egg-free and soya-free
- Easily gluten-free
- With nut-free options
- Made in just a few steps
- Can be shaped into any festive (or other) shapes
- With a thick dark chocolate top
- Flavoured with Christmassy spices
- Naturally high in fibre from the oats
- A source of protein from crispies and peanut butter
- With 8 different plant points
- Everyone will love these
- Easy to make
- Enjoy them all year round
If you already love the sound of these, 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 with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the flapjack:
- Dark chocolate: I love the Raw Halo buttons which are dark but creamy still. You can use your favourite dairy-free chocolate.
- Oats: make sure these are GF where needed.
- Protein crispies: these add crunch and protein, or you can use crispy cereal. I love the Soya Protein Crispies here.
- Spices: cinnamon, ginger, nutmeg and allspice for that gingerbread feel.
- Runny smooth peanut butter: make sure its 100% nuts (or with some salt) and that it’s runny and smooth. I love Manilife or Pip & Nut and you can also use almond or cashew butter or try sunflower seed butter or tahini for a nut-free option.
- Maple syrup: for sweetness and to keep the bars together. You can also use honey or agave syrup.
- Coconut oil: this adds the buttery element and helps hold the bars together.
- Vanilla extract: to add sweetness.
- Salt: for flavour.
Are these gluten-free and nut-free?
These are easily gluten-free as long as your oats are GF. To make them nut-free, swap the peanut butter for sunflower seed butter or tahini.
How do I make this?
These are ready in a few steps:
- Melt the dark chocolate and some peanut butter: until smooth.
- Pour into the moulds: and smooth out.
- Chill the chocolate: until set.
- Stir together the flapjack ingredients: until sticky.
- Divide the flapjack mix between the chocolate moulds: and press down firmly.
- Return to the fridge to set: for 1 hour.
- Remove from the moulds and enjoy: or keep in the fridge.
How long will they last?
These will keep for 1 week in the fridge in a sealed container or 1 month in the freezer. Allow to defrost before eating.
What other recipes can I try?
For more snacks and sweets:
- No Bake Chocolate Brownie Pine Cones
- Salted Caramel Gingerbread Chocolate Brownies
- No bake Gingerbread Cheesecake
- Christmas Pudding Chocolate Tiffin
- Cinnamon Roll Muffins (one hour!)
Chocolate Covered Gingerbread Flapjack (Vegan)
Fun, festive and wholesome Chocolate Covered Gingerbread Flapjack made with good-for-you ingredients like oats, peanut butter and dark chocolate. Shape these oat bars into gingerbread people and you have a great vegan and gluten-free snack.
Ingredients
For the Chocolate Top:
- 120g dark chocolate, chopped small
- 1 ½ tbsp smooth peanut butter
For the Flapjack:
- 100g rolled oats
- 30g protein soya crispies
- Spices: 1 tsp cinnamon, 1 tsp ground ginger, ¼ tsp nutmeg, ¼ tsp allspices
- 60g runny smooth peanut butter
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- ½ tsp vanilla extract
- A pinch of salt
Instructions
- Use a gingerbread silicone mould (or line a 6-inch/15-cm square tin with parchment paper).*
- Melt the chocolate and peanut butter together in a heatproof bowl over a pan of simmering water.
- Divide the chocolate between the moulds and place in the fridge for 3-60 minutes, to set.
- For the flapjack mix, add all of the ingredients into a bowl and stir well until sticky.
- Divide the flapjack mix between the moulds and press down firmly.
- Place in the fridge for 1 hour, or until set.
- Remove from the moulds and enjoy.
- Keep leftovers in the fridge in a sealed container for up to 1 week. You can freeze these, wrapped well, for 1 month. Allow to defrost and enjoy.
Notes
*if using a square tin, it makes more sense to make the flapjack first, allow that to set in the tin and then pour over the melted chocolate. Allow the chocolate to set and then remove from the tin and use a warmed sharp knife to slice into 6-9 squares.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Covered Gingerbread Flapjack so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, 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
Skip to Recipe