Vegan Choc Tiffin-Topped Flapjack

We’ve picked our winner for our Made with Moo Free Easter competition. Big congratulations to Kian for her amazing-looking Tiffin-Topped Flapjack. Many thanks, Kian - and we hope you look forward to your reward!

Vegan Chocolate Tiffin Topped Flapjack

 

Flapjack

 Ingredients

 Method

  1. Pre heat your oven to 180*.
  2. Mix the melted butter with the agave.
  3. Add the oats and mix until fully combined.
  4. Fold in your choc drops.
  5. Transfer the flapjack mixture to a lined baking tin and flatten it down.
  6. Bake for 15 minutes.
  7. Allow to cool!

 Tiffin layer

Ingredients

  • 50g vegan butter/coconut oil
  • 30g Moo Free Bunnycomb
  • 40g “milk” chocolate
  • 95g homemade or free from digestive biscuits
  • 1tbsp agave
  • 2tbsp cocoa powder
  • Optional- marshmallows, sprinkles etc

 Method 

  1. On the hob (low heat) stirring continuously, melt together the butter/vegan alternative, agave, bunny comb and milk choc.
  2. Once melted add in your cocoa powder and stir until fully combined, then remove from the heat.
  3. Crush your biscuits and stir them through the mix along with any optional extras.
  4. Transfer the mix on top of the cooled flapjack layer and spread evenly.

 Toppings:

Ingredients

 Method

  1. Melt your “milk” and white chocolate in separate bowls.
  2. Pour the “milk” chocolate over the tiffin layer and spread it out.
  3. Before it has chance to set drizzle over the white chocolate and swirl through with a knife.
  4. Add on any extra toppings and leave to set.
  5. Slice it up and enjoy!