Vegan Mango and Coconut Flapjacks

The perfect treat to add some tropical flavours to a dark, January day!

Ingredients

Makes 16

200g Dried Mango

4 tbsp Coconut Oil, Melted

250g Jumbo Oats

250g Sultanas or Raisins

4 tbsp Maple Syrup

1 tbsp Desecrated Coconut

Method

Preheat the oven to 200˚C (fan 180˚C)

Line a 20 x 20cm baking tray with baking parchment

Soak the mango in boiling water for 10 minutes. After 10 minutes drain and place in a food processor and blitz until a coarse paste forms. Add the coconut oil, oats, sultanas and maple syrup and pulse for a few more minutes to bring the mixture together. Finally, add the desecrated coconut and pulse quickly to mix through.

Press the mixture into the lined tin and bake for 20-25 minutes until golden. Remove from the oven and leave to cool in their tin.

Once completely cool, cut the flapjack into equal squares and store in an airtight container for up to a week.