These delicious vegan flapjacks are the perfect combination of chewy and crumbly, studded with dark chocolate and macademia nuts
Is there anything better than a nice cup of tea and a sit down? Yes.... a Choc-Chip Macadamia Flapjack, a nice cup of tea and a sit down. I made a big batch of these to take along on a summer holiday with friends, to our old university stomping ground of Durham.
The lovely thing about holidaying in a city you know so well is that you don't feel the need for round the clock sightseeing, or to tick off all the 'must-see' attractions, (of which there are so many in this beautiful little city). Instead, during a couple of fairly epic afternoon rainstorms, we could just sit around the kitchen table, putting the world to rights with tea and flapjacks, and letting the small army of toddlers and babies we had brought along run riot next door.
Making your Vegan Flapjacks
Oats A top tip I picked up from Felicity Cloake's flapjack recipe for the Guardian was to use a mixture of jumbo oats and quick-cook oats, (something like these, or you can just blitz oats in a blender until they are an almost floury consistency). This blend of oats seems to be the best way of achieving both the oaty chew from the jumbo oats, and the binding qualities of the fine oats so that the flapjacks really hold their shape and slice easily without crumbling. What more could you ask for from a 'perfect' flapjack?
Dairy-free butter I find for any recipe that involves melting 'butter', the block margarines work best, they don't tend to split and release water in the same way that spreads can do. I like Flora Plant Butter (in a block), or Naturli block margarine if you can find it.
Macadamia Nuts always feel like such a treat - almost 'buttery' in taste, and they go so well with dark chocolate that it would have been rude not to include some too. But they are a bit on the pricey side so do substitute in whatever you can get hold of - cashews or pecans are also a lovely match for the chocolate.
Chocolate chips There are quite a few dairy-free dark chocolate chips in supermarkets these days, but always check the label as some still contain milk. If you struggle to find them, you can just slice up a bar of dark chocolate roughly into chunks instead, (you can check my vegan ingredient list here for brands which are dairy free).
Variations on your Vegan Flapjacks
How about using the basic recipe to try some other flavours of vegan flapjack? You could swap out the choc chips and macadamia nuts for:
- Dried mango and cashew nuts for an exotic twist
- Raisins and hazelnuts for a classic fruit 'n' nut combo
- White chocolate chunks and freeze-fried raspberries (you will probably have to chunk your own from a bar of vegan white chocolate, I haven't found any pre-made white choc chips in supermarkets), with a white chocolate drizzle on top.
- Dried cranberries and pistachios for a festive flavour and lovely red and green colours
Vegan in 15 Cookbook
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15'*.
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⭐️⭐️⭐️⭐️⭐️ "This is delicious! Currently now the best flapjack recipe I have. Love your recipes." Martin
⭐️⭐️⭐️⭐️⭐️ "Made with raisins and cashews and it was absolutely delicious! Not too sweet and really flavoursome. I may have eaten 2 pieces before my family even arrived! Oops!!" Jenny
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Vegan Flapjacks with chocolate chips and macadamia nuts
- 400 g dairy-free margarine
- 160 g golden syrup
- 100 g light brown sugar
- pinch salt
- 600 g oats (I use 400g jumbo and 200g quick-cook oats, but use whatever type/combination you prefer)
- 100 g dark chocolate chips (check they are vegan)
- 100 g macadamia nuts
- Preheat the oven to 160°C / 325°F / Gas Mark 3.
- Melt the margarine over a gentle heat in a large saucepan, then stir in the golden syrup, sugar and salt and stir. Tip in the oats and mix until fully coated and combined. Set aside to cool slightly.
- Line a baking tray roughly 22cm x 30cm with baking paper.
- Roughly chop the macadamia nuts, then stir through the flapjack mixture, followed by the chocolate chips.
- Tip the flapjack mixture into the baking tray, then press down well with a fork.
- Bake for 25 minutes until just turning golden brown on top. Remove from the oven, and after a few minutes use a sharp knife to cut the flapjack into 24 squares whilst still in the tin. Leave to cool in the tin.
- When completely cool, turn out from the tin and re-cut the squares. Enjoy!
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