These easy-to-make chocolate and almond flapjacks are a match made in heaven of chocolate and oats.
3/4 cup vegan butter
2 cups rolled oats
1/4 cup roughly chopped almonds
1/3 cup brown sugar
3 tbsp agave syrup
3/4 cup Islands 75% Chocolate Buttons
1 cup vegan double cream
Preheat your oven to 180C.
Melt the butter in a pan and add the; oats, almonds, sugar and agave syrup. Coat the oats well.
Transfer the mixture into a greaseproof paper-lined oven dish and then use a wooden spoon or the side of a mug to create a flat even top.
Bake the flapjacks for 20-22 minutes.
In a pan heat the double cream on a low flame and add the chocolate chips. Consistently stir the cream and chocolate for a few minutes.
Once it begins to thicken, pour it over the flapjacks. Allow them the ganache to set in a fridge for 2-3 hour before cutting them! Add some raspberries if you fancy.
Thanks to Prav Dass from @foodylens for the recipe.