Flapjacks
The Happy Pear say: “These crunchy, chewy, superfood-packed, colourful flapjacks are a real indulgence. We first created them with our friend Simon in London, and they quickly became a treat in Steve’s house with the little pears! It is worth getting cocoa butter, as it will result in a firmer flapjack, but if not, coconut oil will work fine.”
Makes 16 Ingredients
50g dried apricots
50g dried mango
100g pumpkin seeds
50g desiccated coconut 70g chia seeds
100g walnuts
100g pitted dates
50g goji berries
1 teaspoon vanilla extract 70g cocoa butter/coconut oil 200g dark chocolate
Method
1 Finely chop the dried apricots and mango into small pieces to make it easier on your food processor. Put them into the processor with the pumpkin seeds, coconut, chia seeds, walnuts, dates, goji berries and vanilla extract, and pulse until the nuts and seeds are well chopped and broken up but there is still some texture to them. Pour the blended mixture into a large bowl.
2 Melt the cocoa butter in a bowl over simmering water, the same as you would melt
chocolate. Once melted, pour it over the nut and seed mixture and mix well.
3 Line a flapjack tray with baking parchment and spread the mixture evenly so that it is
about 3cm thick. Using the back of a spoon, smooth the top level.
4 Now melt the chocolate in the bowl over simmering water and spread over the nut and seed mixture. Put into the fridge and leave for 20 minutes to set. Once cooled, chop into 4 x 4 pieces, to make 16 flapjack bars. Store in an airtight tin for up to a week.