Christmas-spiced, chocolate orange flapjack – gluten & dairy free
Servings Prep Time
12 20minutes
Passive Time
1-2hours
Servings Prep Time
12 20minutes
Passive Time
1-2hours
Ingredients
Instructions
  1. Break up the chocolate and add it to a pan with the coconut oil. Warm gently in order to melt.
  2. Add the oats to the pan and stir to cover fully with the melted oil and chocolate. Continue to stir for around five minutes to cook the oats.
  3. Take off the hob and add the chopped pecans and raisins to the mixture. Mix thoroughly.
  4. Divide the mixture between twelve cupcake cases and press down firmly with the back of the spoon.
  5. Leave to cool for a few minutes before transferring to a fridge for 1-2 hours until they are firm.
  6. Store in the fridge, or somewhere cool.
Recipe Notes
Le Coin de Mel