The day I created this recipe, it was one of those rare super hot days which don’t come around all too often in London. I’d been brainstorming about chocolate fudge covered raisin flapjacks and was really happy with my flapjack mixture (I tested it lots) but I just couldn’t face going anywhere near the oven to bake it. It was just too hot. So I made a couple of tweaks and the result was these insane no-bake chocolate fudge covered raisin flapjacks.
When I first made them it was so warm and sunny outside that my coconut oil had gone liquid so I didn’t even need to melt it, which is great as it meant less washing up. All I needed was a mixing bowl, a spoon and six ingredients. You can’t get much simpler than that right?
These are honestly one of my favourite things I’ve ever created and personally I think they are miles better than any sort of store-bought alternative. In fact, they’re so quick and easy to make that in the time you got to the shops and back I reckon you could have whipped these up and be sat down with your feet up eating one (or three) with a cup of tea in hand.
For the flapjacks
- 2 cups oats
- 1/3 cup raisins
- 4 tbsp maple syrup
- 1/3 cup coconut oil, melted
- 1/3 cup cashew butter (or any other nut or seed butter)
For the chocolate fudge
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- 1/4 cup cashew butter (or any other nut or seed butter)
- 1/2 cup coconut oil, melted
To make the flapjacks, just combine the ingredients in a mixing bowl and stir well. Spoon into a lined baking tin or mould and press down evenly to make sure the mixture is all compact, otherwise it won’t stick together nicely. Pop it in the fridge while you make the fudge.
For the fudge, again just add the ingredients to a mixing bowl and stir until you have a thick chocolatey mixture (don’t worry if it seems quite liquid as this will set in the fridge). Pour it on top of the flapjacks and put them back in the fridge for an hour or so to allow them to set. Alternatively if you’re impatient like me you can always put them in the freezer and they will set quicker. Cut them into squares and enjoy!
Love, Mrs H xx
Your recipes look delicious but you measure everything in cups. Do you mean American cups? If you are based in the UK could you just use metric measurements?
Hey Tara! We use measuring cups (you can get them on Amazon or in lots of shops) as we like to keep everything simple and easy and measuring things out can be such a faff! xx
I have to say I’m in agreement with Tara here. I’m in the UK and would love to try your recipes but get so confused when its cups rather than metric! I’m sure there are different cups depending if its liquid or dry? Would it be at all possible for you to please put the metric measurements alongside the cup measurements?
I use the same standard measuring cups for liquid and dry, I find it so much easier to just measure ingredients out that way rather than messing around with scales etc. As I have over 150 recipes on the blog it would be a real nightmare to go through them all and convert them to metric measurements, so for now I’m going to be consistent and stick with the measurements I’ve always used. If you want to convert things however you can look on google to find out the metric conversions for each specific ingredient though 🙂
Hope that helps, apologies for probably not being quite the answer you were hoping for there!
Oh god these are heavenly ! Tha sk so much for the recipe – a real winner esp as so quick and easy. YUM !
Yay so glad you love them – thank you! xx
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Hi, can I use Coconut flower syrup instead of maple syrup I live in Thailand so it’s cheaper than maple syrup and have heard it has a low glycemic index
Hey Sue! So I’ve not used coconut flower syrup before but I have used date syrup and that worked too so I reckon any syrup-type texture would be good! Hope that helps xx