You may have noticed that I’m quite a fan of chocolate and coconut! The biscuit tin was looking empty and Little S had a friend coming to play on Friday, so this is a concocted recipe that kept them happy after a long day at school. Think a less gooey coconut flapjack affair topped with dark chocolate, and you get the picture!
Chocolate Coated Coconut Oaty Bars (dairy-free, egg-free, nut-free, soya-free, sesame-free, peanut-free, vegetarian and vegan)
Makes 20 small bars
- 1 cup oats
- 1 1/2 cups plain flour
- 1/2 cup desiccated coconut
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup soft brown sugar
- 1/2 cup dairy-free spread, such as Pure
- 1/2 tsp vanilla extract
- 85g dairy-free dark chocolate, such as Kinnerton
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Line a 9 inch square baking tray with foil or baking parchment
– In a small saucepan melt together the dairy-free spread, sugar and vanilla.
– In a separate bowl stir together the oats, flour, baking powder and coconut.
– Pour the sugar/spread mixture into the dry ingredients and mix well.
– Turn into the baking tray, press down firmly and level off.
– Bake for 12 minutes, or until lightly golden.
– Remove from the oven and leave to cool.
– Meanwhile melt the chocolate. Spread over the cooled biscuit base.
– Leave to set.
– Un-mold from the baking tray and cut into even bars.
2 Responses
Just made these and they are an absolute winner with the children! So quick and easy to make, and perfect for lunch boxes 🙂
Fantastic! I haven’t made them for a while but I think I’ll make a batch this weekend 🙂