These flapjacks with our new organic chopped apricots are a delight! Our almond paste acts as the binder for the bars in conjunction with our apricots and chia. Our peanut butter would work just as well but here the almond paste allows the flavour of the apricots to do all the talking. You could of course use other dried fruits to suit such as our organic chopped dates.
We used our buckwheat flakes because we love the crunchy texture, but I imagine this recipe would work well with oats or a mix of the two.
Finishing with a drizzling of our delicious creamy coconut milk chocolate is simply the icing on the cake!
Recipe: Chocolate Drizzled Apricot and Almond Flapjacks
Makes approx 12 squares
Ingredients:
¼ cup almond paste
¼ cup chia seeds
2/3 cup dried chopped apricots
½ cup coconut flakes (or our flaked almonds)
2/3 cup buckwheat flakes (or our gluten free oats)
pinch sea salt
For topping:
Melted coconut milk chocolate
sprinkle of chia seeds
Method:
Blend the dried apricots, almond paste, pinch of sea salt and chia seeds together to form a thick paste. Add the coconut flakes and buckwheat and mix through to coat well.
Spoon the sticky mixture into a lined 8″ baking tin and press down well. It should be approximately 15mm thick.
Bake in the oven for 15 minutes until golden and allow to cool fully before slicing into squares. Melt the coconut chocolate and drizzle over to decorate, sprinkle the chia seeds whilst the chocolate is wet.
Note: I didn’t add any sweetener to my mix as I liked the lightly sweetened taste of fruit and chocolate alone, but if you wish for a sweeter flapjack, add a little of our coconut syrup or maple syrup to taste.
GRAB THE INGREDIENTS
