Cocoa butter flapjack with coconut, fruit and seeds

    Cocoa butter flapjack with coconut, fruit and seeds

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    1hr


    1 person made this

    About this recipe: A variation on the traditional method of making flapjack, with cocoa butter and creamed coconut providing the fat content, instead of butter. They add a delicious flavour and texture of their own. The dried fruit provides most of the sweetness. Only 25g of organic golden syrup has been added for extra sweetening and could be left out for those not wishing to add any extra sugar or syrup.

    ggaylmer Cambridgeshire, England, UK

    Ingredients
    Serves: 12 

    • 250g whole rolled jumbo oats
    • 100g seeds, such as sunflower, pumpkin, sesame, linseed
    • 100g solid cocoa butter
    • 2 (50g) sachets solid creamed coconut
    • 100g fresh or frozen fruit, such as cranberries, blueberries, cherries, bananas
    • 100g dried fruit, such as raisins, chopped figs, dates
    • 25g golden syrup (preferably organic)

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Zap half of the 250g jumbo oats in a food processor for about 5 to 10 seconds till medium fine. Add back to the original oats together with the 100g of seeds. Keep aside.
    2. Add the cocoa butter and creamed coconut to a pan on the hob and set the hob to its lowest setting to slowly melt the contents. Stir occasionally and break up any lumps to hasten melting.
    3. Add the dried fruit and fresh or defrosted frozen fruit to another pan and add about 150ml of boiling water. Bring to the boil on the hob and simmer and stir uncovered for 10 to 15 minutes to allow the dried fruit to absorb water and allow excess liquid to evaporate off, creating a sort of sweet and mushy fruit puree.
    4. Once the cocoa butter and creamed coconut are completely melted, add the oat and seed mixture plus the fruit mixture and 25g of golden syrup. Stir well to coat all of the oats and seeds evenly. Set the oven to 150 C / Gas 2.
    5. Turn out the oat mixture into a flapjack tin or similar dish. Distribute and press down evenly with a wooden wedge or the back of a spoon.
    6. Bake in the oven for 40 minutes. Take out and leave to cool about 5 minutes. While the mixture is still soft, make rough cuts to divide the flapjack into suitably sized portions. Now leave to cool completely and then transfer to the fridge. Once cold and set solid, the flapjack can be cut properly and divided into separate portions.

    Tip

    Buy cocoa butter "drops" (look like white chocolate buttons) to make it easier to weigh out and melt; available online. Use non-refined cocoa butter which still has the chocolate flavour. Some cocoa powder could be added to the melted cocoa butter to get chocolate flapjacks!

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