Tahini Flapjacks

INGREDIENTS:

160g coconut oil

2 tbsp soft brown sugar

50ml maple syrup

120ml golden syrup

2 tsp vanilla essence

70ml tahini

200g jumbo oats

300g porridge /quick cook oats

100g toasted sesame seeds (plus more to decorate)

50g desiccated coconut

Sea salt, a generous pinch

150g good quality dark chocolate (dairy free if making vegan)

1tsp coconut oil

METHOD:

Preheat oven to 180C/160C fan / gas mark 4

Line a 20cm square baking tin with parchment paper.

Melt the coconut oil in a pan with the brown sugar on a low heat, once melted take off the heat and add the maple syrup, golden syrup, vanilla and tahini. Whisk to combine.

Mix all the dry ingredients together in a large bowl. Pour over the pan of liquid and mix everything together. If you need more liquid to bind, add more tahini. Taste the mixture and add a little more salt if needed.

Pour into the prepared tin and use the back of a spoon to pat the mixture in tightly.

Bake for 40 mins or until golden on top. Cool in the tray.

Melt the chocolate and the coconut oil in a bowl over a pan of water. Leave to cool for a couple of minutes before pouring over the cooled flapjacks (easiest if they are still in the tin). Scatter over the sesame seeds and refrigerate.

Wait for the flapjacks to be completely cool before slicing into 16 squares. Keep in an airtight container in the fridge for up to 1 week.

Tips/ swaps

I like the texture when mixing two types of oats, but you can use a single type. If you only have jumbo oats, put 300g in a food processor and pulse a few times and the texture will be similar to quick cook porridge oats.

If you want a thicker chocolate topping then add more chocolate, not sure there can ever be too much!