A few weeks ago NOMO chocolate sent me some of their chocolate bars to try and make something with. Firstly, they are incredible! Have you tried them yet babe? No?! They are easily the best vegan chocolate I’ve tried, they are creamy and tasty. Some vegan chocolates are not milky enough right? These are smooth as hell and I love them.
What you need:
1 + 1/4 cups dates
1/2 cup dairy free butter
3 tablespoons agave syrup
1 + 3/4 cups oats
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup pumpkin seeds
1 bar NOMO dark chocolate
1 bar NOMO fruit crunch
1 bar NOMO caramel and sea salt
1 bar NOMO creamy chocolate
Preheat your oven to 200c and grab yourself a large saucepan.
Chop your dates as finely as you can or blend them into little pieces and get them melting in the saucepan.
Add the butter and agave syrup, keep on the heat and mix until it’s a lovely sticky goo.
Once it’s a smooth, sticky goo, take it off the heat and pour in the raisins, cranberries, pumpkin seeds and oats.
When it’s all mixed properly, grab your tin either grease it or use some greaseproof paper (I use paper and use it wrap my flapjacks in it).
Bake for 15 minutes and leave to cool.
Once its cool, start heating the NOMO dark chocolate either in the microwave or in a glass bowl over a saucepan of hot water until it’s smooth, melted chocolate and spread it over the flapjack.
Top with chopped up chunks of the 3 smaller bars. Let it set.
Cut into slices and enjoy with a cuppa!