Vegan Recipes
Vegan White Chocolate and Hazelnut Flapjack
Ingredients:
250g rolled oats
125g of dairy-free butter
100g brown sugar
4 tablespoons golden syrup
40g hazelnuts
125g dairy-free white chocolate
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 12
Method: Preheat the oven to 180 C or Gas mark 4. Heat a saucepan on a low heat and add your favourite dairy-free butter, brown sugar and golden syrup, stir until the contents have melted.
Into the pan, stir in the oats and hazelnuts.
When the contents are evenly mixed, pour the mixture into a baking tray (I use a 20cm square tray) the mixture should be 2-3cm thick.
Next, place the tray in the oven and bake for around 25 minutes until the top is golden.
And leave to cool for 5 minutes.
Now to add the dairy-free chocolate…
On the hob, bring around an inch of water to simmer in a saucepan. Place a heatproof bowl into the pan making sure that the bottom of the bowl doesn’t touch the water.
Place the chocolate in the bowl, stirring occasionally as it softens.
When melted through, drizzle and spread the chocolate onto the flapjack. Now cut the flapjack into squares and leave to cool completely before removing from the tin.
Serve alongside a nice hot brew and enjoy!
