Chocolate Dipped Flapjacks!

These dark chocolate-dipped flapjacks are proof that a little bit of what you fancy really does do you good! Especially when it’s packed with gut-loving ingredients.

Rolled oats provide gentle soluble fibre to help soften stools and keep things moving, making them ideal for anyone dealing with IBS-related constipation. Apricots offer natural sweetness and a mild laxative effect thanks to their fibre and sorbitol content, while pumpkin seeds deliver zinc and magnesium to calm the gut and support digestive muscle function.

Bound together with honey and proper butter (or coconut oil for a vegan twist), these bars are baked, chilled, then finished with a dunk in rich 80% dark chocolate – full of antioxidants and mood-boosting compounds. Keep a stash in the freezer and grab one when your gut (or your sweet tooth) needs a little TLC.

Print Recipe

Chocolate Dipped Flapjacks!

Course

Sweet Treats

Cuisine

Gluten Free

Keyword

IBS Friendly Recipe

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

2 hours

Servings

8 portions

Ingredients

• 1 cup Rolled Oats
• 1/2 cup Melted Butter
• 1/2 cup Honey
• 1/4 cup dried apricots sliced into small pieces
• 2 tbsp pumpkin seeds
• 1 bar 80% dark chocolate organic if possible

Course Sweet Treats Cuisine Gluten Free Keyword IBS Friendly Recipe Prep Time 10 minutes Cook Time 15 minutes Passive Time 2 hours Servings 8 portions Ingredients 1 cup Rolled Oats 1/2 cup Melted Butter 1/2 cup Honey 1/4 cup dried apricots sliced into small pieces 2 tbsp pumpkin seeds 1 bar 80% dark chocolate organic if possible

Instructions

1. Combine the oats, apricots and pumpkin seeds in a bowl.
2. Stir in the melted butter and the honey until everything is combining well.
3. Press the mixture into a shallow lined baking tray, about 1 cm think until all the air is squeezed out. Cook on a medium heat for around 15 minutes, until the flapjacks are golden and solid. Allow to cool for 1 hour in the fridge. Then cut into shape, making them even.
4. Once chilled, melt the chocolate in a bowl over a saucepan. Then dunk each flapjack into the melted dark chocolate. You can drizzle the remainder of the chocolate across the bars.
5. Next, place them on baking paper on a tray to chill in the fridge for 1 hour. Serve and enjoy!

Share this Recipe