VEGAN NO-BAKE FLAPJACK
▢ 1 ½ cups Old-fashioned Rolled Oats ▢ ¼ cup Seeds ▢ ¼ cup Maple Syrup ▢ ⅓ cup Peanut Butter ▢ ⅓ cup Coconut Oil OPTIONAL ▢ ½ tsp Vanilla Extract ▢ ¼ tsp Salt ▢ ½ tsp Cinnamon COATING ▢ ¾ cup Vegan Dark Chocolate Chips ▢ ½ tsp Coconut Oil
Combine Dry Ingredients
In a large mixing bowl, combine all the dry ingredients: old-fashioned rolled oats, pumpkin seeds, salt, and cinnamon, if used. Set aside.
Combine Wet Ingredients
In another small mixing bowl, stir drippy peanut butter, melted coconut, and maple syrup.
Combine Wet and Dry
Stir the liquid vegan flapjack ingredients into the dry ingredients until evenly combined.
Pour Flapjacks into Pan
Pour the vegan flapjack mixture into a lined pan and press it firmly into the pan with the back of a silicone spatula or a spoon.
Place on Chopping Board
Freeze the pan for 15-20 minutes, or until the bar is hard and set. Remove the pan from the freezer, pull out the hanging pieces of the parchment paper to release.
Slice the Vegan Flapjacks
Using a sharp long knife, cut the bar into 16 squares and place the squares in a sealed container with a piece of parchment between each square.
Make Chocolate Coating
In a small mixing bowl, add vegan dark chocolate chips and coconut oil. Microwave 30 seconds, stir and repeat until fully melted.
Dip in Chocolate
Dip the bottom of the frozen flapjack bars into the melted chocolate. Place upside down on a plate until the chocolate layer sets.
Prep Time: 10 minutes Cooking Time: 20 minutes Makes: 16 Squares Calories: 166 kcal per Square
VEGAN NO-BAKE FLAPJACKS
SWIPE UP FOR PRINTABLE RECIPE