Do you love the smell of coconuts? I do! And with coconut oil being hailed as the new all round, healthy oil, I was interested in what it would be like to bake with. So, after receiving a 250ml jar of cold pressed, organic coconut oil from the lovely people at Vita Coco I decided to make these vegan Coconut Almond Date Flapjacks.
Since having previously tried and failed, on two separate occasion to make flapjacks using honey, I knew I would have to go back to using sugar and golden syrup, if I stood any chance of these bars holding together. And switching the butter for coconut oil was also a risky proposition.
Since I was using beautiful medjool dates from the Medjool Date Co. I reduced the amount of golden syrup. The dates are so naturally sweet it didnt need the extra sweetness like my Cranberry Walnut Flapjacks. Also, flaked almonds added the perfect crunch, plus all their nutty goodness and flavour.
Finally, the swirl of milk chocolate gives the Coconut Almond Date Flapjacks a beautiful finish and let’s face it, a little chocolate always makes things better. Since these flapjacks are naturally vegan, use dairy free, vegan dark chocolate when sharing with those following a vegan diet.
Wow!! These Coconut Almond Date Flapjacks taste amazing. I mean really, really good.
And I needn’t have worried about missing the buttery flavour of my usual flapjacks as these are packed full of chewy, nutty, flavour. Because my taste buds threw a party after my first bite, demanding another and then another bite.
So utterly delicious and clean tasting, if you get my meaning?
Recipe: Makes 16 Coconut Almond Date Flapjacks
225g/8oz One 250ml Jar of Vita Coco coconut oil
125g/5oz Light Soft Brown Sugar
75g/3oz Golden Syrup -light corn syrup
325g/11.5oz Rolled Oats – NOT quick cook oats
100g/4oz Flaked Almonds
125g/5oz Medjool Dates – seed removed and chopped into 1cm pieces
Optional – 100g/4oz Milk or alternatively Vegan Chocolate
Method: Preheat the oven to 180/160C fan, gas mark 4, 350F
Making The Vegan Flapjacks
- First of all, line an 8″ X 11″ – 20cm X 28cm Swiss roll tin with baking parchment. While I didn’t grease my tin first, the baking parchment lifted out without any problems.
- In a large, heatproof/microwaveable bowl add the coconut oil, sugar and golden syrup.
- Place in the microwave and heat on medium, for approximately 3 minutes, until the coconut oil has melted.
- Stir the coconut oil, sugar and golden syrup together.
- Add the rolled oats, chopped dates and flaked almonds.
- Mix all the ingredients together so that everything is coated in the melted coconut oil and sugar mix.
- Tip the flapjack ingredients into the prepared tin.
- Using the back of a metal spoon, press the mixture evenly into the tin.
Baking The Coconut Almond Date Flapjacks
- Place the flapjacks into the centre of the oven and bake for exactly 20 minutes.
- The flapjacks should be a golden colour once cooked. As soon as the 20 minutes has elapsed remove from the oven.
- Finally, resist the temptation to cook them for just a bit longer. Since this will result in the flapjacks becoming very hard and not chewy, on cooling.
- Leave the flapjacks to cool completely in the tin.
- Once cooled remove the from the tin using the parchment to lift them out.
Cutting And Decorating The Flapjacks
- With a sharp knife cut down the length of the flapjack block, dividing it in two. Next cut across the middle of the flapjack, creating four quarters. Cur each quarter into four bars.
- Break up the milk chocolate and place into a heatproof, microwaveable bowl.
- Zap for 20 seconds at a time, on high, in the microwave. Stirring as the chocolate starts to melt. When the chocolate is nearly melted remove from the microwave and keep stirring until it is completely melted.
- Pour the melted chocolate into a small piping bag (or a freezer/sandwich bag).
- Cut the very end of the piping bag (or corner of bag), so that you have a small hole.
- Pipe a pattern of your choice down the length of each of the Coconut Almond Date Flapjacks.
- Leave to set.
Store the flapjacks in an airtight container for up to a week.
Coconut Oil A Vegan Substitute For Butter
While the coconut flavour in these flapjacks is subtle, it mixes well with the dates and almonds to create a really flavoursome bar. Especially ideal for mornings when you’re in a rush and need breakfast on the go, or for filling that mid afternoon hunger gap and seeing you through to your evening meal!
I am incredibly impressed with how well the Vita Coco coconut oil worked in this recipe and I shall most definitely be buying more and using it in other recipes. So providing the chocolate is vegan, these Coconut Almond Date Flapjacks they are vegan, dairy AND gluten free (providing you use certified gluten free oats).
Creating a recipe that is not only nutritious, tasty and easy to pack up and take to work or school, but that can also be enjoyed by more people is a fantastic feeling!
Do you have diet constraints?
Have you substituted coconut oil for butter in any of your cooking/baking?
Please let me know as I am new to baking with coconut oil and would love to hear any tips you may have?
If you have enjoyed these Coconut Almond Date Flapjacks here are a couple more recipes you may like.
Creating a vegan snack happened accidentally. Because the butter is switched to coconut oil and all of the other ingredients are gluten free and vegan I am thrilled that the resulting bake is so tasty. Since more people can enjoy this snack it fits in well with the theme of Feasting Is Fun.
So, whatever you are making, baking and creating in your kitchen, have fun preparing and sharing your feast.
VitaCoco and The Medjool Date Co. provided me with coconut oil and dates which were used in this recipe. Also, all opinions, views, content and photographs are my own. I did not receive payment for writing this post. Please see my Disclosure Policy.
Also, this recipe is an entry into the #Swearbyit challenge with Vita coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com.