Healthier chocolate dipped flapjacks

Healthier chocolate dipped flapjacks

These chewy flapjack squares sit on a base of dark chocolate for the perfect texture contrast — crisp underneath, soft and oaty on top.

They’re designed to be more blood sugar balanced than traditional flapjacks, while still tasting rich and indulgent. Perfect with a cup of tea, or served after a protein-rich meal to reduce glucose spikes.

Why this recipe works

• Gluten-free oats
  Provide slow-release energy to help avoid blood sugar spikes.

• Chia seeds and flaxseed
  Add fibre to support digestion and help keep you fuller for longer.

• Collagen powder
  Adds extra protein to support gut health, skin and joints.

• Coconut oil, tahini and almond butter
  Healthy fats that make the flapjacks more satisfying and help slow sugar absorption.

• Coconut sugar and honey
  Used in smaller amounts to keep the flavour sweet while reducing the total sugar.

• 85% dark chocolate
  Lower in sugar than milk chocolate and rich in beneficial plant compounds.

Healthier chocolate dipped flapjacks

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Ingredients

Makes 8 bites

• 80g odourless coconut oil

• 50g coconut sugar

• 75g honey

• 2 tbsp bovine collagen powder

• 1 tsp vanilla extract

• 1 tbsp almond butter (smooth, runny)

• 1 tbsp tahini

• Pinch sea salt

• 200g gluten free oats

• 2 tbsp chia seeds

• 1 tbsp ground flaxseed

  For the chocolate coating:

• 100 - 85% dark chocolate

• 1 tsp odourless coconut oil

• pinch sea salt

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Method

1. Preheat oven to 150°C FAN.

2. Line an 18 x 25cm baking tray with parchment paper.

3. In a saucepan over low heat, melt:

   • Coconut oil

   • Coconut sugar

   • Honey

   • Almond butter

   • Tahini

   Stir gently until fully melted and combined. Do not boil.

4. Remove from heat and stir in: collagen, vanilla and sea salt

5. Add oats, chia seeds and ground flax. Mix well until everything is fully coated.

6. Press firmly into the lined tray.
   Bake for 18–20 minutes until lightly golden at the edges.

7. Remove from oven and immediately press down firmly with the back of a spoon.
   Use the end of a rolling pin to create evenly spaced dents if you want a neater cut later.

8. Let it cool 10 minutes

9. Score your squares with a knife (don’t cut fully through)

10. Let it cool completely before slicing

11. This prevents the oat layer from cracking when you cut it.

Chocolate Base Assembly

1. Melt dark chocolate gently in a bowl over simmering water.

2. Dip one side of each square into melted chocolate, place on parchment paper and finish with a light sprinkle of sea salt.

3. Chill in the fridge until set.

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