Chocolate Coconut Flapjack (Vegan)
These vegan, no-bake and gut-healthy Chocolate Coconut Flapjack are full of fibre and good for you ingredients. They are also naturally gluten-free and come with a dark chocolate ganache topping.
I love making no-bake snacks, they are so delicious and fun, without having to switch on the oven. These oat bars are so delicious, made with lots of nuts, seeds and wholesome staple ingredients, they are naturally plant-based and packed with fibre. I am also adding in some gut-boosting ingredients like the Complete Gut Powder and Chocolate Gut Shot from Biomel, which I love. You can take a look at the products here and see the recipe card below for alternatives, too. These bars are ideal to meal prep, enjoy on the go or with a cup of tea and everyone will love the nutty, oaty and chocolatey combination.
Why will I love these bars?
These bars are so good:
- Rich and chocolatey
- Nutty, seedy and oaty
- Made with wholefood ingredients
- Uses pantry staples you probably already have
- With lots of swaps based on what you have at home
- Full of fibre
- Packed with natural protein from nuts/seeds/nut butter
- Great for the gut with lots of diversity
- Sweetened with maple syrup
- Contains at least 11 different plant points
- Requires no baking
- Topped with a healthy 3-ingredient chocolate ganache
- Chunky, crunchy and delicious
- Naturally vegan, dairy-free and egg-free
- Easily gluten-free and nut-free
- Great to make as snacks for work, school or home
- Delicious on the go
- Enjoy as part of a balance breakfast, too
- Everyone will love them
If you already love the sound of these bars, 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:
- Rolled oats: for the best texture.
- Mixed seeds: I use a blend of pumpkin, sunflower, hemp and whole flaxseed.
- Mixed nuts: like Brazil nuts, walnuts, almonds and hazelnuts or use your preferred mix.
- Biomel complete gut powder: this is loaded with live gut friendly bacteria and adds a lovely chocolatey flavour. You can swap this out for some protein powder, oat flour or more oats.
- Flaked coconut: to add texture.
- Runny smooth almond butter: make sure its 100% almonds or opt for cashew or peanut butter. To make them nut-free, use sunflower seed butter or tahini.
- Maple syrup: to sweeten the bars and help them hold together. you can also use agave syrup or honey.
- Coconut oil: to help the base set.
- Vanilla extract: to add sweetness.
- Salt: for flavour.
And for the chocolate top:
- Dark chocolate: choose a wholesome chocolate where you can, like HU Kitchen or Raw Halo with minimal ingredients.
- Almond butter: as above.
- Biomel Coconut Gut Shot: this is naturally dairy-free and tastes like a coconut milkshake while adding tons of live bacteria which are great for the gut.
- Flaked coconut: as above.
Are these gluten-free and nut-free?
To keep these GF, use gluten-free oats. To make sure they are nut-free, swap the nuts for more seeds and the almond butter for sunflower seed utter or tahini. Also check that your chocolate is nut-free.
How do I make them?
These are ready to go in a few steps:
- Add the dry ingredients to a bowl: and toss to combine.
- Pour in the wet ingredients: and stir well to a sticky mix.
- Press into a lined tin: and smooth over the top.
- Melt the chocolate and almond butter: and allow to cool slightly.
- Whisk in the coconut shot: until creamy.
- Pour and spread over the bars: and sprinkle with flaked coconut.
- Slice into bars and enjoy: or keep for later.
How long will they last?
These will keep for up to 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:
- Chocolate Orange Brownie Protein Bars
- Chocolate Banana Peanut Fudge
- Cashew Matcha Caramel Date Bark
- Date and Nut Caramel Bars
- Banana Strawberry Chocolate Fudge
Chocolate Coconut Flapjack (Vegan)
These vegan, no-bake and gut-healthy Chocolate Coconut Flapjack are full of fibre and good for you ingredients. They are also naturally gluten-free and come with a dark chocolate ganache topping.
Ingredients
For the Flapjack:
- 150g rolled oats
- 30g Biomel Complete Gut Powder, vanilla flavour*
- 40g mixed seeds (e.g. pumpkin, sunflower, hemp and flaxseed)
- 60g mixed nuts, chopped (e.g. almonds, hazelnuts, Brazil nuts and walnuts)
- 25g flaked coconut
- 120g runny smooth almond butter
- 4 tbsp maple syrup
- 4 tbsp coconut oil, melted
- 1 tsp vanilla extract
- A pinch of salt
For the Chocolate Top:
- 120g dark chocolate, chopped small
- 2 tbsp runny smooth almond butter
- 60ml Biomel Gut Shot, natural coconut**
- Coconut flakes
Instructions
- Line an 8-inch square tin with parchment paper.
- Into a large mixing bowl, add the oats, complete gut powder, seeds, nuts and flaked coconut. Stir to combine.
- Pour in the almond butter, maple syrup, coconut oil, vanilla and salt and stir really well to a sticky mix.
- Press the mix into the tin and make sure it’s compact. Place in the fridge.
- For the topping, add the chocolate and almond butter to heatproof bowl and gently warm over a pan of simmering water until melted. Stir well and allow to cool slightly.
- Now pour the gut shot into the chocolate and whisk well to make a shiny chocolate ganache.
- Pour the chocolate over the base and spread out.
- Sprinkle with more coconut and place in the fridge to set for 30-60 minutes.
- Once set, remove from the tin and use a warmed, sharp knife to slice into 9 or 12 bars.
- Enjoy straight away and keep leftovers in the fridge for 1 week. Or, freeze the bars for up to 1 month and allow to defrost before eating.
Notes
*or add some oat flour
**or use coconut milk.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Coconut 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 Twitter, Facebook and Pinterest – please say hello!
With flapjack love x
p.s. this recipe was first made with Biomel who I love, and this blog post is not sponsored.
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