Vegan Chocolate Flapjacks

We've teamed up with our friends at LoveRaw to create these soft and chewy Vegan Chocolate Flapjacks! Using Troo Happy Porridge & Troo Spoonful of Fibre Inulin Syrup, alongside LoveRaw Just Chocolate M:lk Choc Bars, makes these flapjacks the perfect afternoon sweet treat!

Ingredients (makes 12-15 flapjacks)


  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin with butter, then line the base and sides with baking paper.
  2. Slowly bring the butter and Troo inulin syrup to the boil in a saucepan, stirring. Remove from the heat and stir in the Troo Porridge oats.
  3. Srape the mixture into the prepared tin, then press it into an even layer using the back of a wooden spoon. Bake for 45–50 minutes, or until golden brown. Set aside to cool slightly in the tin, then run a round-bladed knife around the inside edges of the tin and cut the flapjack into squares. Set aside to cool completely in the tin.
  4. Meanwhile, place a heatproof glass bowl over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Add the LoveRaw chocolate and stir until melted.
  5. Turn the cooled flapjacks out onto a wire rack and drizzle them with the melted chocolate. Set aside for a further 25–30 minutes, or until the chocolate has set. Enjoy!




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