The Happy Pear Flapjack recipe

2 June 2018 by
First published: 2 June 2018

The Happy Pear Flapjack recipe
Makes 16 flapjack squares

Time: 25 mins

50g dried apricots
50g dried mango
100g pumpkin seeds
50g desiccated coconut
70g chia seeds
100g walnuts
100g pitted dates
50g goji berries
1 teaspoon vanilla extract
70g cocoa butter/coconut oil
200g dark chocolate

The Happy Pear Flapjack recipe

The Happy Pear Flapjack recipe


1. Finely chop the dried apricots and mango into small pieces to make it easier on your food processor. Put them into the processor with the pumpkin seeds, coconut, chia seeds, walnuts, dates, goji berries and vanilla extract, and pulse until the nuts and seeds are well chopped and broken up but there is still some texture to them. Pour the blended mixture into a large bowl.

2. Melt the cocoa butter in a bowl over simmering water, the same as you would melt chocolate. Once melted, pour it over the nut and seed mixture and mix well.

3. Line a flapjack tray with baking parchment and spread the mixture evenly so that it is about 3cm thick. Using the back of a spoon, smooth the top level.

4. Now melt the chocolate in the bowl over simmering water and spread over the nut and seed mixture.

5. Put into the fridge and leave for 20 minutes to set.

Once cooled, chop into 4 x 4 pieces, to make 16 flapjack bars. Store in an airtight tin for up to a week.

The Happy Pear’s new book, Recipes for Happiness is out now.

Apple and blackberry breakfast crumbleTry more delicious sweet treats: Pink Lady, chia, pecan and hazelnut barsCrunchy overnight oats with date and banana recipe and

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