Heaven on a platter anyone?
There’s not much we can say about this amazing recipe from @thebougieveganx. It’s just an incredible crowd pleaser, and dare we say, a healthier version of the traditional shortbread cake. We absolutely love this and insist that you give it a go!
Makes 6 to 8.
175g rolled oats
40g plain flour
100g margarine spread
85g maple syrup
100g soft light brown sugar
1 heaped tsp cinnamon
3 tbsp Warm Cinnamon Seeds
Caramel & Choclate Topping Ingredients:
160g dates (any will work)
50g deep roasted peanut butter
pinch of sea salt and some hot water if the caramel is too thick
and for the chocolate on top we used 180g salted caramel vegan chocolate
Preheat the oven to 160c fan and line an 8inch loaf tin. Mix together the oats, flour, cinnamon and seeds. Melt the spread, maple syrup and sugar. You want the sugar to be completely melted and a smooth consistency. Combine the wet and dry ingredients and thoroughly mix them all together before popping in your greased loaf tin.
Bake for around 30 minutes but keep an eye on them. They will still be quite soft as they set up once they cool. Once they’ve been left to cool for a few hours you can start on the caramel.
Pour a hot kettle water over the dates and leave to soak for 5 minutes. Once soft drain off the water and pop in a nutri bullet/ food processed. Add in your peanut butter and salt and blend until smooth. Spread over your flapjack and cool in the fridge until that has set as well.
Finally finish by pouring over your melted chocolate, let that cool until the chocolate is set, unless you like a messy flapjack then just go for it.