Happy Easter weekend, sunshines!
Man oh man, 2 more days until I can have chocolate again! This whole lent thing has proven much more difficult than last year. I blame the amount of work and hormones for the need of chocolate these past few weeks! Anybody else given up chocolate for lent? I feel ya. We’ve almost made it!
When I first gave up it up for lent I didn’t quite think of the impact it would have for my bakes… which is why there has been a limit of chocolate on here recently! So now you’re probably wondering how on earth I made this recipe and well, I’m wondering the same thing! Sheer will power. I’ll have to wait until Sunday to get my mitts on these. But don’t worry, I had a taste tester!
This recipe was actually a last minute decision. All week I had been planning to make some vegan, cacao filled chocolate Easter eggs for y’all but as the week dragged on I saw far too many similar recipes being posted so I decided to scrap it and get my thinking cap back on. It wasn’t until a colleague came into work yesterday with Easter goodies when I fell back in love with flapjacks. Alright, they weren’t the healthy kind but I forgot just how good they are! So much buttttterrrr. Mmmmm.
So alas, I’ve baked up this chocolatey treat of dark chocolate flapjacks topped with homemade eggs filled with caramel – the healthier option and another topping of galaxy golden eggs – for the less healthy option. Either way, both are just as delicious and mouth watering.
The flapjacks, in my opinion, are the best healthy flapjack version you’ll ever get. The recipe is as close to the traditional as it could be, just with healthier alternatives. Plus, the dark chocolate topping is the perfect combination. Chocolate and flapjacks? Yes, please. I mean, look at that shine!
For my homemade eggs I made the ingredients as minimal as possible and filled them with my favourite healthy caramel sauce. Gosh, i’m addicted to that stuff!
So this Easter, get your baking hat on and impress your guests with these moorish flapjacks. Give them to the kids, the adults and the oldies. They’ll be everyone’s favourite – I promise!
Serves 8 flapjacks (I cut in fours for photography purpose)
2 ripe bananas
4 tbsp agave nectar (I use TheGroovyFood Company)
2 tbsp coconut sugar (I use TheGroovyFood Company)
1 tsp vanilla extract
I used Cocoa+ Crisp chocolate but you can use any dark chocolate!
Homemade mini easter eggs
Easter egg mould
100g coconut oil (I use the natural empire coconut oil)
3 tbsp agrave nectar
70g cacao powder
1 tsp peanut butter (optional)
Recipe inspired from The Almond Eater
Or for another topping which as healthy, use Galaxy golden eggs.
Begin by pre-heating your oven to gas mark 4.
In a mixing bowl mash up your banana and whizz until you have a smooth consistency. Add the rest of the flapjack ingredients and mix until everything is combined.
Line a baking tray with parchment paper and place the mixture in and layer evenly. Pop in the middle of the oven to bake for 40 minutes or until golden on top. Cook less longer if you prefer gooey flapjacks.
Once cooked, remove from the oven and leave to cool.
Whilst the flapjacks are cooling melt your dark chocolate slowly on a low heat and then top all or some of your flapjacks with the chocolate. I done half and half.
Now you can begin your mini eggs…
In a pan melt the coconut oil and add the rest of the ingredients. Stir until all is combined and leave to simmer for 2 minute then remove from heat. With a brush, brush the insides of your easter egg moulds and then place inside the freezer for a few minutes to harden. You will have to repeat this process a few times until your easter egg mould has enough thickness.
Once done and you’ve made your caramel sauce, remove the eggs from their mould and with a tsp add the caramel sauce to the inside of half your eggs. With a hot knife (place in boiling water) touch the edge of your filled egg and one empty egg and then hold firmly together to let them set. Repeat this process for all your eggs and then leave in the freezer for 20 minutes to set.
Once your eggs are done, remove them from the freezer and place on top of your flapjacks (try not to guzzle them down beforehand!).
Enjoy and enter a happy Easter food coma – I know I will be!