Crisp edged, chewy bellied flapjacks rich with nut butter and studded with juicy bites of dried fig and chunks of dark chocolate. Delicious as an afternoon snack or dressed up with ice cream for dessert.
Ingredients
100g unsalted butter, plus extra for greasing
100g almond butter
100g light brown muscavado sugar
3 tbsp honey
125g dried figs, roughly chopped
135g rolled oats
90g jumbo rolled oats
zest of one small orange (optional)
75g dark chocolate, roughly chopped
Instructions
Preheat the oven to 180 degrees F/160 C. Grease a 20cm square baking tin with butter and line the bottom with parchment paper.
In a large saucepan, warm the butter, almond butter, sugar and honey over a medium heat until smooth and combined. Remove from the heat and stir in the figs, oats and orange zest (if using). Allow the mixture to cool for 5 minutes then stir in the dark chocolate until combined (if you stir the chocolate in straight away it will melt completely, which will be delicious but you won't get chunks of chocolate in the finished flapjack.
Bake for 20 - 25 minutes or until golden at the edge and set in the middle. Remove from the oven, transfer to a wire rack and allow to cool completely before cutting into squares.
Will keep in an airtight container for several days.
Notes
Recipe adapted from the Apricot, Peanut & Sesame Flapjacks in Homemade Memories.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2016/11/07/fig-dark-chocolate-almond-flapjacks/