Did someone mention cherry and chocolate in the same sentence? Definitely, for me, cherries top my list of favourite summer fruit right now; I just can’t get enough of them. I thought that my long love affair with strawberries would never end, but at the moment I’m all over cherries. One of my favourite evening snacks is cherries and salted dark chocolate to get that fresh sweet and salty hit. Since it’s a tasty combination that never fails to disappoint (in my humble opinion) I thought I would try it out in a simple flapjack recipe.
My stash of home-baked healthy snacks was non-existent last week so I decided to get my bake on in the kitchen. I had a sudden craving for flapjacks and remembered tasting some amazing berry flapjacks a few weeks ago at a local cafe on a coffee date with some friends. After inhaling one, I knew that I had to make my own version for the blog using cherries instead.
Get your sweet and salty hit from fresh cherries paired with chocolate inside a buttery flapjack parcel.
- 375 g fresh cherries stoned and halved
- 300 g jumbo oats
- 100 g milk or dark chocolate
- 6 tbsp coconut oil melted
- 3-4 tbsp honey or maple syrup
- 2 tsp vanilla extract
Preheat the oven to 180 degrees.
In a large bowl, stir together all of the ingredients until everything is well combined.
Transfer the mixture to a prepared non-stick tray lined with greaseproof paper. Pat down and level off the top.
Bake for 15-20 minutes or until the oats have turned golden brown.
Allow to cool down completely before cutting.
Even though there is no butter in this recipe these flapjacks have such an unbelievably buttery texture from the coconut oil. Now don’t get me started on the sweet and salty aspect of these either, so good! To make them vegan, substitute the milk or dark chocolate chips for cacao nibs or dairy-free chocolate and use maple syrup rather honey to sweeten.
Right, I think it’s time for my snack break and I know just what I will be having….one of these flapjacks has my name all over it!