Do you love the smell of coconuts? I do! With coconut oil being hailed as the new all round, healthy oil, I was interested in what it would be like to bake with. After receiving a 250ml jar of cold pressed, organic coconut oil from the lovely people at Vita Coco I decided to make these Coconut Almond Date Flapjacks.
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. Switching out the butter for coconut oil was a risky proposition.
As 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. Flaked almonds added the perfect crunch, plus all their nutty goodness and flavour.
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 😉.
Wow!! These Coconut Almond Date Flapjacks taste amazing. I mean really, really good.
I needn’t have worried about missing the buttery flavour of my usual flapjacks as these are packed full of chewy, nutty, flavour. 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
Method: Preheat the oven to 180/165C fan, gas mark 4.
- Line an 8″ X 11″ – 20cm X 28cm Swiss roll tin with baking parchment. I didn’t grease my tin first and the baking parchment listed 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.
- Place the flapjacks into the centre of the oven and bake for exactly 20 minutes.
- The flapjacks should be a golden colour once cooked. Remove from the oven.
- Resist the temptation to cook them for just a bit longer. 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 flapjacks from the tin using the parchment to lift them out.
- 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.
The coconut flavour in these flapjacks is subtle and mixes well with the dates and almonds to create a really flavoursome bar. Perfect 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. If the chocolate is left of of these Coconut Almond Date Flapjacks they are both 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.
If you make these Coconut Almond Date Flapjacks or indeed any of my recipes, please tell me how you get on by leaving a comment? Also if you are on Twitter or Instagram post a photo and I’ll be sure to give you a shoutout or retweet.
Whatever you are making in your kitchen, have fun and remember that food really does taste better when it’s shared.
VitaCoco and The Medjool Date Co. provided me with coconut oil and dates which were used in this recipe. All opinions, views, content and photographs are my own. I did not receive payment for writing this post. Please see my Disclosure Policy.
This recipe is an entry into the #Swearbyit challenge with Vita coco. Fing more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com.