Who doesn’t love a salted caramel flapjack? These little squares of joy are sticky, sweet and slightly salty and are the perfect afternoon treat for the Easter weekend. They can be made with butter or coconut oil and honey or maple syrup making them vegan friendly and completely delicious. They’re a fab bake for kids to try too as the method is simple and can be customised at the end with whatever toppings they choose (I’m sure hundreds and thousands would work just as well). You’d be a fool not to give these ones a go!
- 75g butter or coconut oil
- 40g coconut sugar or brown sugar
- 40ml honey or maple syrup
- 200g rolled oats
For the caramel topping
- 75ml maple syrup
- 25g coconut sugar or brown sugar
- 200g coconut cream
- 2 tbsp water
- 2 tsp lime juice
- 1 tsp vanilla extract
- ½ tsp salt
- Handful of toppings such as nuts, seeds, dried fruit, cocoa nibs etc. – I used sunflower seeds, flaked almonds and crushed pistachios
Makes around 16 squares.
- Preheat the oven to 180°C (160°C fan) and grease and line a 6-8 inch square tin
- Place the butter, sugar and honey in a large saucepan and heat gently until melted and fully combined.
- Add the oats and stir until coated in the honey butter mix. Pour the mixture into the tin. Using the back of a desert spoon, press down firmly on the oats to ensure they stick together when baked. Pop into the oven and cook for 15-20 minutes.
- Meanwhile, make the coconut caramel. Add the maple syrup, sugar, water and lime juice to a pan and heat until boiling. Add the coconut cream and stir until combined. Reduce the heat and allow the mixture to simmer for around 15 minutes, stirring occasionally with a spatula to ensure the caramel doesn’t burn. Once thickened, remove from the heat and allow to cool slightly.
- Once the flapjacks have cooled, pour the caramel over the top and sprinkle with your chosen toppings. Place in the fridge for 20 minutes or so to set.