Vegan Chocolate Chip Flapjacks

It’s about taking a walk on the wild side with the ingredients we use something and although I’ve been a bit of a stranger to the blog lately I certainly ahaven’t been in the kitchen. There’s simply a fine balance between living a fast paced life and journaling it in the process. So I give you something a little different to mark a change in the trend of recipes. The title is fairly self-explanatory,the flavour is something a little different. Crunchy on the outside and chewing in the middle, each flapjack has a sense of decadence which comes without the price of total unhealthiness. It’s a recipe for the mums with little time but who want to invest in whipping up a treat for the soul. A treat for on the go. Enjoy my friends…and hello again.


300g Oat-bran rolled Oates

4 tablespoons of maple syrup

2 teaspoons of cocoa powder

2 tablespoons of vegan butter – olive oil and sunflower spreads are great

100g light brown sugar


  1. Preheat and oven to about 180 degrees Celsius. Line a 10×6″ baking tray with baking parchment.
  2. Place the dairy free spread, maple syrup and sugar into a saucepan on a low heat. Allow to melt slowly before adding the rolled oats and stir well using a wooden spoon.
  3. Remove from heat when well combined and stir in the chocolate-chips. Pour the mix into the prepared baking tray, flattening with the back of a spoon. Place into the oven for 10-15minutes until golden brown.
  4. Remove from the oven and cut into twelve even squares. Allow to cool before serving.


Vegan Almond Chocolate Brownies

I’ve got a great recipe to help you boost the mid-week dip with delicious vegan chocolate brownies.  These are a quick and easy solution to living vegan on the go, they fit in nicely with planning ahead i.e. planning for the moment that sweet tooth kicks in.  With only four ingredients they are a neat way to keep going and really knock a chocolate craving on the head too.

  • 150g Almonds
  • 400g Medjool Dates (pitted)
  • 5 Tablespoons of cocoa powder
  • 3 tablespoons of maple syrup
  1. 20150605_192021032_iOSPlace the Almond nuts into a food processor until they become crumbly, add in the dates, cocoa powder and maple syrup before blending the ingredients for a second time.  
  2. When the mixture has reached a sticky consistency, remove it from the processor and place into a loaf tray lined with baking parchment. 
  3. Press down with the back of a spoon so that the mixture smooths out and lies even and place into the freezer for an hour and a half.  
  4. Remove from the freezer and cut into slices, remove each slice gently from the tray and place in a storage container to be placed in the fridge.

As a deliciously rich protein-filled snack these brownies are great for the vegan snackers looking to pack in their protein punch.