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lucylox

Lucy’s Love Bars

Makes 8 large bars Dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan
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Prep Time 40 minutes
Cook Time 20 minutes
Servings: 8
Course: Breakfast, Snack, tea time
Ingredients Method Notes

Ingredients
  

  • 100 g dairy free margarine
  • 100 g demerara sugar
  • 100 g golden syrup
  • 200 g oats preferably not giant oats
  • 1/4 tsp salt preferably fleur de sel
  • 25 g desiccated coconut
  • For the caramel layer:
  • 150 g sugar
  • 75 g dairy-free whipping cream
  • 1 tbsp biscoff spread
  • ½ tsp salt
  • For the topping:
  • 20 g dark chocolate chips
  • 20 g white chocolate chips
  • 10 g sunflower seeds
  • 5 g coconut flakes optional

Method
 

  1. Preheat oven to 180 degrees Centigrade
  2. Line a 30×20 cm (approx.) baking tray with parchment
  3. Melt together the dairy free margarine, sugar, syrup and salt
  4. When the sugar has dissolved mix in the oats and coconut (keeping aside 1 tbsp of coconut for the topping)
  5. Spread into the lined baking tray
  6. Bake for 15-20 mins until golden
  7. Meanwhile, make the caramel: melt half the sugar in a saucepan until liquid and golden brown, then add the second half letting it melt before stirring it all together.
  8. Pour in half the cream, let the cream come to the boil before stirring, add the second half of the cream repeating getting the cream to boiling point before stirring. Stir in the Biscoff spread and salt
  9. Pour this caramel over the cooked flapjack base.
  10. Let cool somewhat before sprinkling over all the toppings
  11. Leave to fully set (ideally in the fridge) before cutting into bars
  12. These bars are best kept in the fridge

Notes

If you'd rather, use 1 tbsp dairy-free butter rather than the biscoff spread