Ingredients

The following ingredients have 16 Servings
  • 1 3/4 cups Rolled Oats ((175g))
  • 1 cup All Purpose Flour ((125g))
  • 1 cup Dessicated Coconut ((80g) Finely shredded coconut)
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
  • 3/4 cup Vegan Butter ((170g))
  • 3 Tablespoons Maple Syrup
  • 1 cup Light Brown Sugar ((200g))
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla Extract
  • 1 cup Walnuts ((100g) Chopped)
  • 3 ounces Vegan Chocolate ((85g) Melted, for drizzling)

Instruction

  • Preheat the oven to 325°F (163°C). Spray a 9x13 baking dish with non-stick spray and line it with parchment paper so that there is overhang on each side.
  • Add the rolled oats, all purpose flour, dessicated coconut, cinnamon and salt to a mixing bowl and mix together.
  • Add the vegan butter to a pot on the stove and melt it on medium heat.
  • Add the syrup and brown sugar and stir until the sugar has melted completely and the mixture is bubbling.
  • Remove from the heat and add the baking soda and using a hand whisk, quickly whisk it all together. The mixture will foam up when the baking soda is added.
  • Pour the melted butter, sugar and syrup mix over the dry ingredients and stir in.
  • Add the vanilla extract and chopped walnuts and stir in.
  • Transfer to your prepared baking tray and smooth down with the back of a spoon.
  • Bake for 25 minutes.
  • Remove from the oven and allow to cool for a few minutes before lifting it out using the parchment paper overhang.
  • Slice into 16 bars.
  • When the bars are completely cooled, melt your chocolate. Break the chocolate up into pieces and place into a microwave safe bowl. Microwave in 15-second intervals bringing it out to stir every 15-seconds until completely smooth. Drizzle over the top of the bars and place into the fridge for the chocolate to set.