Inspiration

Cocoa, Orange and Pecan Flapjack

cook 30 mins
Ingredients
  • 100 g (3 1/2 oz) coconut oil, plus extra for greasing
  • 90 g (3 1/4 oz) blackstrap molasses
  • 20 g (3/4 oz) dark muscovado sugar
  • 25 g (1 oz) agave syrup
  • 250 g (8 oz) rolled oats
  • 50 g (2 oz) pecan nuts, roughly chopped
  • 50 g (2 oz) cocoa nibs
  • grated rind of 1 orange
Directions
  • Heat the oil, molasses, sugar and agave syrup in a large saucepan over a gentle heat, stirring until the sugar is dissolved. Add the remaining ingredients and mix well.
  • Pour into a greased 18 cm (7 inch) square baking tin and level the surface. Bake in a preheated oven, 180° (350°F), Gas Mark 4, for 18–20 minutes.
  • Cool in the tin for 2 minutes, then cut into squares. Leave to cool completely in the tin.
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