How to make: cocoa orange flapjacks

Makes 9-12 


100 g Coconut Oil

90 g Blackstrap Molasses

15 g Dark Muscovado Sugar

25 g Agave syrup

240 g Rolled Oats

50 g Pecans, roughly chopped

50 g cocoa nibs

Grated rind of 1 Orange


Preheat the oven to 180° (350°F) Gas Mark 4. Grease an 18 cm square tin.

In a large pan, melt together the coconut oil, molasses, sugar and agave syrup. Stir until the sugar has dissolved.

Pour in the remaining ingredients and mix together really well.

Pour into the prepared tin and level the top.

Bake for 18-20 minutes, then remove from the oven and leave for 2 minutes before cutting into squares. Leave to cool completely in the tin.

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