British flapjacks aren't pancakes—they're oat bars that got their name from 1600s sailors' ship biscuits called 'flapjacks.'
Chocolate Fudge Seedy Flapjacks
Indulge in the delightful simplicity of these no-bake chocolate fudge seedy flapjacks! With just six ingredients, including rich cocoa and a medley of nutritious seeds, you can whip up these chewy treats in no time. Perfect for a quick snack or a sweet pick-me-up, these flapjacks are sure to satisfy your cravings!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1/3 cup cashew butter (or any other nut butter) (74.9 g)any other nut butter
- 1/4 cup cashew butter (or any other nut or seed butter) (56.8 g)any other nut or seed butter
🫙Pantry Staples(5)
- 1/3 cup coconut oil, melted (79.2 ml)
- 1/2 cup coconut oil, melted (120 ml)
- 4 tbsp maple syrup (60 ml)
- 1/2 cup maple syrup (120 ml)
- 2 cups oats (480 ml)
📦Other(2)
- 1/2 cup cacao powder (120 ml)
- 1 cup mixed seeds (240 ml)
👨🍳 Instructions
- 1
To make the flapjacks, just combine the ingredients in a mixing bowl and stir well.
- 2
Spoon into a lined baking tin or mould and press down evenly to make sure the mixture is all compact, otherwise it won’t stick together nicely. Pop it in the fridge while you make the fudge.
- 3
For the fudge, again just add the ingredients to a mixing bowl and stir until you have a thick chocolatey mixture.
- 4
Pour it on top of the flapjacks and put them back in the fridge for an hour or so to allow them to set. Alternatively, if you’re impatient like me, you can always put them in the freezer and they will set quicker. Cut them into squares and enjoy!
💡 Pro Tips
- ✓Press the flapjack mixture with 15-20 pounds of force using a flat-bottomed measuring cup to achieve 85% compaction, preventing crumbly bars that fall apart when cut.technique85% compaction
- ✓Chill the flapjack base for exactly 30 minutes at 35-38°F before adding fudge layer so the bottom firms enough to support the topping without mixing layers.timing30 minutes at 35-38°F
- ✓Line your tin with parchment paper leaving 2-inch overhangs on opposite sides to create lifting handles, preventing breakage when removing set bars.equipment2-inch overhangs
- ✓Cut bars with a sharp knife warmed in hot water and wiped clean between cuts to prevent the fudge layer from cracking or dragging.technique
- ✓Set final bars at 32-35°F for 60-90 minutes rather than room temperature to achieve clean cuts and prevent fudge layer from being too soft.timing60-90 minutes at 32-35°F
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
British flapjacks aren't pancakes—they're oat bars that got their name from 1600s sailors' ship biscuits called 'flapjacks.'
Chocolate Fudge Seedy Flapjacks
Indulge in the delightful simplicity of these no-bake chocolate fudge seedy flapjacks! With just six ingredients, including rich cocoa and a medley of nutritious seeds, you can whip up these chewy treats in no time. Perfect for a quick snack or a sweet pick-me-up, these flapjacks are sure to satisfy your cravings!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1/3 cup cashew butter (or any other nut butter) (74.9 g)any other nut butter
- 1/4 cup cashew butter (or any other nut or seed butter) (56.8 g)any other nut or seed butter
🫙Pantry Staples(5)
- 1/3 cup coconut oil, melted (79.2 ml)
- 1/2 cup coconut oil, melted (120 ml)
- 4 tbsp maple syrup (60 ml)
- 1/2 cup maple syrup (120 ml)
- 2 cups oats (480 ml)
📦Other(2)
- 1/2 cup cacao powder (120 ml)
- 1 cup mixed seeds (240 ml)
👨🍳 Instructions
- 1
To make the flapjacks, just combine the ingredients in a mixing bowl and stir well.
- 2
Spoon into a lined baking tin or mould and press down evenly to make sure the mixture is all compact, otherwise it won’t stick together nicely. Pop it in the fridge while you make the fudge.
- 3
For the fudge, again just add the ingredients to a mixing bowl and stir until you have a thick chocolatey mixture.
- 4
Pour it on top of the flapjacks and put them back in the fridge for an hour or so to allow them to set. Alternatively, if you’re impatient like me, you can always put them in the freezer and they will set quicker. Cut them into squares and enjoy!
💡 Pro Tips
- ✓Press the flapjack mixture with 15-20 pounds of force using a flat-bottomed measuring cup to achieve 85% compaction, preventing crumbly bars that fall apart when cut.technique85% compaction
- ✓Chill the flapjack base for exactly 30 minutes at 35-38°F before adding fudge layer so the bottom firms enough to support the topping without mixing layers.timing30 minutes at 35-38°F
- ✓Line your tin with parchment paper leaving 2-inch overhangs on opposite sides to create lifting handles, preventing breakage when removing set bars.equipment2-inch overhangs
- ✓Cut bars with a sharp knife warmed in hot water and wiped clean between cuts to prevent the fudge layer from cracking or dragging.technique
- ✓Set final bars at 32-35°F for 60-90 minutes rather than room temperature to achieve clean cuts and prevent fudge layer from being too soft.timing60-90 minutes at 32-35°F