Vegan Chocolate Orange Flapjacks

Vegan Chocolate Orange Flapjacks

I’m not usually a fan of fruit flavoured chocolate but I can make an exception to chocolate and orange. Terry’s chocolate orange was one of my favourite chocolates before turning vegan but I’ve found a way of recreating this amazing flavour combination in my vegan chocolate orange flapjack recipe!

I was so happy when I found out that Cadbury’s Bourneville chocolate is vegan as I love the sweet flavour and is not super pricey either in comparison to many of the other dark chocolates out there. I also used blood oranges in this recipe (because I found a whole bag for 90p in Morisson’s reduced aisle!) but regular oranges will work just fine too.

vegan chocolate orange flapjack recipe

This vegan chocolate orange flapjack recipe is really simple to follow and takes under 15 minutes to prepare, so it’s a perfect option for when you’ve forgotten that you’ve volunteered to bake for a charity bake sale until the night before (that was my case anyway!).

I’ve received positive feedback on these vegan chocolate orange flapjacks so I hope you enjoy them as much as I did! If you prefer other flavour combinations then you can also try out my vegan carrot cake flapjacks or my raspberry and white chocolate flapjacks (non vegan) instead.

The orange powdered sugar drizzle really sweetens up these flapjacks and compliments the melted dark chocolate too, so I really recommend that addition!

 

 

Vegan Chocolate Orange Flapjacks

This vegan chocolate orange flapjack recipe is tasty yet not overloaded with sugar and fat. These make a perfect afternoon snack when the 4pm slump hits!

Course Dessert, Snack
Cuisine American, Vegan
Keyword vegan, vegan chocolate orange flapjack recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 squares

Ingredients

For the flapjacks

  • 300 g rolled porridge oats
  • 80 g dairy-free spread I use Pure soya
  • 80 g light brown sugar
  • 3 tbsp agave syrup or maple
  • 1 tsp vanilla essence
  • 1 tsp ground cinnamon
  • 2 tbsp orange juice
  • zest of 1/2 orange save the other half for the drizzle

For the orange drizzle

  • 4 heaped tbsp icing sugar or more for thickness
  • 1 tsp non dairy milk
  • 1 tbsp water
  • 1 tbsp orange juice
  • Zest of 1/2 orange other half used for flapjacks

Chocolate drizzle

  • 60 g dark chocolate

Instructions

For the flapjacks

  1. Preheat oven to 180 C and line a 30 x 20cm baking tray with baking paper (using some oil to stick it down to the tray)
  2. Add the spread, sugar, agave syrup, orange juice and orange zest to a medium pan on low/medium heat and stir until the spread melts and sugar dissolves.
  3. Put the oats and cinnamon and raisins in a large bowl and stir to combine
  4. Add the liquid ingredients from the pan to the dry ingredients and stir with a wooden spoon until the oats are fully covered
  5. Scoop the mixture onto the pre-lined baking tray and flatten evenly using a metal spoon.
  6. Bake for 15-20 mins until golden brown (they should still be soft to touch).

For the orange drizzle

  1. Sift the icing sugar in a bowl
  2. Then combine all the ingredients for the orange drizzle in the bowl using a spoon, add more sugar/water if the mixture is too thin or thick respectively.

For the chocolate drizzle

  1. Break up the chocolate into chunks into a bowl. Microwave (medium heat) for 4 minutes, stirring in between. Cook in 20 second burst until fully melted and runny
  2. Make sure the flapjacks are completely cool before adding the the orange drizzle followed by the chocolate drizzle. I used a teaspoon to drizzle it over.
  3. -ENJOY… with a lovely cuppa!

 

 

Follow:
Share:

1 Comment

  1. Tula Neocleous
    March 13, 2019 / 7:11 pm

    Wow Andri I’m definitely trying these out so simple and store cupboard ingredients thanks

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Basil & Vogue via Email

Get the most recent recipes delivered to your inbox for free!

Privacy Policy