Nutty chocolate flapjacks
As promised, here’s the recipe of the healthier chocolate flapjacks I put up on Instagram the other day. A healthier snack than biscuits or the flapjacks you can buy in the shops, yet still moreish.
They were inspired from a paleo recipe I saw somewhere and which over the years I adapted. I’ve used other dried fruit, sometimes added seeds but somehow always kept the chocolate; funny that…
White chocolate works as well but in that case I swap the cocoa powder for desiccated coconut, which I first blitz to a powder. I also use slightly sourer fruits such as cranberries and blueberries, as white chocolate is very sweet and it can all become a bit cloying.
These chocolate flapjacks are great with a cup of coffee after lunch or as a little mid-afternoon snack. My kids love them although, of course, they are not packed lunch or school snack friendly 🙁
How to snack healthier with my chocolate flapjacks
Someone asked me whether they were “healthy” or not, well yes, no and it depends. Is it sitting on the fence to say they are simply “healthier”? They are a healthier snack because they contain less sugar than your average biscuit or cereal bar but since they contain chocolate and dried fruit, they still contain sugar. They also contain quite a bit of fat (300g of almonds) so I wouldn’t advise to eat the whole thing in one go! I like them not because they contain less sugar or that they are gluten-free but because, unlike the average biscuit, they contain more fibre and a bit more nutrients. Those chocolate flapjacks are a healthier snack than your average flapjack but I also like them because they have a great texture, that they are a bit sticky and that I end up having to lick my fingers after eating them.
In order to snack healthier, focus on nutrients and reduce sugar. Note that this is for normal eaters and that “healthy” doesn’t mean the same thing for everyone.
- 100g prunes
- 300g almonds
- 2 eggs
- 2 tbsp. cocoa powder
- 1/4 tsp. sea salt
- 100g dark chocolate chips
Whizz 1/2 the nuts, fruit, eggs, cocoa powder and salt into a rough paste. The pulse in the rest of the almonds and prunes plus the chocolate chips.
Place in an oven dish lined with baking parchment. Mine is roughly 30 x 20 cm and I end up with a traybake that’s about 2cm deep.
Bake in a preheated oven at 180 degree Celsius for 25min.
Leave to cool and cut into small squares or bars if you prefer.
They keep really well in an airtight container although I must admit that they don’t last particularly long in our house so I can’t tell you exactly how long they will last…
Hope you like them!