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Chocolate Drizzled Apricot and Almond Flapjacks

These flapjacks with our new organic chopped apricots are a delight! 

Our almond butter 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.

Finishing with a drizzling of our delicious chocolate is simply the icing on the cake!

Recipe: Chocolate Drizzled Apricot and Almond Flapjacks

Makes approx 12 squares


¼ cup almond butter

¼ cup chia seeds

2/3 cup dried chopped apricots

½ cup coconut flakes (or our flaked almonds)

2/3 cup gluten free oats (or other flakes of choice)

Pinch sea salt

For topping:

Melted milk or dark chocolate

Optional decoration:  Sprinkle of seeds or freeze dried fruit pieces


Blend the dried apricots, almond butter, 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 with other toppings as desired 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.

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