The Happy Pear – David and Stephen Flynn – have the secret to recipes that make you happier, with a glorious Instagram feed full of popular favourites and inspiring advice on how to be healthier! Without further ado, check out this delicious recipe for their yummy flapjacks.
These crunchy, chewy, superfood-packed, colourful flapjacks are a real indulgence. It’s worth getting cocoa butter, as it will result in a firmer flapjack, but if not, coconut oil will work fine.
Makes 16 flapjacks
50g dried apricots
50g dried mango
100g pumpkin seeds
50g desiccated coconut
70g chia seeds
100g pitted dates
50g goji berries
1 tsp vanilla extract
70g cocoa butter/coconut oil
200g dark chocolate
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.
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.
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.
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 container for up to a week.
If you try this out at home, be sure to #GALWAYnow in your mouthwatering recreations!