Ghostly Halloween Coconut Flapjacks
It’s almost Halloween! We’ve been scouring Pinterest for inspiration for some ‘healthy’ snacks for a bit of a party, (and maybe some lucky trick or treaters!) We’ve made these coconut flapjacks using some porridge oats, and desiccated coconut (thank you Ciara @myfussyeater for the recipe, which we’ve based our coconut flapjacks on) and decorated them with @divinechocolateuk, totally inspired by the work of @thesimplesweetlifeblog – big thanks for the idea!
Really fun ghostly coconut flapjacks for Halloween parties – and you’d never guess that these are vegan too! watch the whole video to find out more, oh, so don’t forget to click here http://bit.ly/1OVHKCD to subscribe for more Halloween fun, like our milk carton skull lanterns…
For the COCONUT flapjacks:
100g / 1 and a half cups porridge oats (use certified gluten free if necessary)
60g / 3 tbsp desiccated coconut
80g / 2 tbsp nut butter (we used peanut butter, Ciara uses cashew nut butter)
150g / 3 tbsp coconut oil
100g / 3 tbsp date syrup (can use maple syrup or honey instead if you’re not vegan)
2 teaspoons Flax Seeds
2 teaspoons Chia Seeds
For the Fairtrade chocolate topping:
100g / 4oz dark chocolate
1 tbsp coconut oil
50g Fairtrade Dark Chocolate
50g Vegan white chocolate
- Preheat the oven to 180c/350f. Grease and line a baking tin or dish.
- Mix the porridge oats and desiccated coconut together in a bowl.
- Heat the nut butter, coconut oil and syrup into a saucepan over a medium heat. Pour over the oats and desiccated coconut and mix.
- Pour the mixture into the lined baking dish and cook for 15 minutes, or until the edges of the mixture begin to brown. Allow the mixture to cool. You can put the dish by an open window, or once it’s cooled a little, in the fridge to speed this up.
- Place the Fairtrade chocolate and coconut oil together in a saucepan over a medium heat and stir continuously until they have melted. Pour the melted chocolate over the porridge oats and allow it to cool once again.
- Once the chocolate has cooled and set, cut the flapjack mixture into small pieces.
- The flapjacks will keep in an airtight container for up to 3 days or in the fridge for up to 5 days.
- Once they have cooled, melt more dark and vegan white chocolate in two bain maries, (a glass bowl, in a pan of boiling water) and decorate – start with the white ghost shapes, and once these have cooled add the dark chocolate eyes, and ghoulish mouths…. we used a chopstick to ‘paint’ our melted chocolate – watch the video here to see how we do this!