As promised, here’s the recipe of the chocolate flapjacks I put up on Instagram the other day.
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
Healthy or not healthy?
Someone asked me whether they were “healthy” or not, well yes, no and it depends. 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 more nutritious 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.
- 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.