Gooey flapjack bars glazed with a sweet coconut caramel and topped with dark chocolate, nuts and pumpkin seeds.
Melt the butter (150g) and agave syrup (100g) gently together in a saucepan over low heat. Once melted, whisk together, take off the heat and stir in the oats (350g), brown sugar (60g) and the flax egg until everything is well combined.
Meanwhile make the caramel by adding the can of coconut milk to a saucepan on medium heat and stirring until all the lumps have melted. Then add the agave syrup (65g), light brown sugar (3 tbsp) and baking soda (1/4 tsp), turn up the heat slightly and stir regularly. After about 6-8 minutes the mixture should have thickened and started to caramelise to a golden colour.
At this point, dissolve the cornflour (2tsp) into a little water and add to the saucepan. Continue to heat until the colour deepens to a rich golden brown colour and the consistency is like a thick custard. Take off the heat, add a pinch of salt and allow to cool for a few minutes before pouring evenly over the flapjack base.
Add all the toppings to a small bowl and mix to distribute evenly before sprinkling over the caramel layer.
Chill in the fridge for an hour before slicing into 10 bars - by halving and then cutting each half into 5 bars - and they're ready to eat.
This recipe has been adapted from Pret's own Love Bar Recipe. All changes I have made to this original recipe have been to make a vegan recipe that works. I have used agave syrup in place of the golden syrup and some of the sugar to make them slightly healthier.
I used the Linwoods Milled Organic Flaxseed because it's finely ground so it works really well in baking recipes.
Pret Love Bars | The Compassion Kitchen | https://thecompassionkitchen.com/pret-love-bars/