I have made these flapjacks many times, with slight variations and found this recipe works well. A no bake, high energy treat when in need of something sweet, which is a healthier alternative to sugary flapjacks. This is an adapted recipe from Mr Prempy’s, a raw cake business, run by two friends based in London. They are free from dairy, gluten, refined sugar and eggs, making them perfect for those on a restricted diet.
Chocolate Coated Flapjacks
120g dark chocolate, melted (good quality)
75g ground almonds
50g desiccated coconut
15g cacao powder
20g brazil nuts
Place the dates, ground almonds, coconut, cacao powder and brazil nuts in food processor. Process until the mixture resembles a crumbly texture. You can add a drizzle of maple syrup if you like the mixture sweeter. I have increased the amount of dates instead. Empty the mixture into a small baking tray, lined with baking parchment and press down evenly. Melt chocolate and pour over mixture. Place in fridge until it becomes firm, about two hours. Remove from fridge, slice and enjoy!