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Two chocolate apricot flapjacks stacked, surrounded by other flapjacks and with a pot of melted dark chocolate behind them.
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5 from 9 votes

Soft and Chewy Chocolate Apricot Flapjacks

Amazingly sweet and sticky gluten-free and vegan flapjacks, filled with apricots and topped with melted dark chocolate.
Course Dessert
Cuisine American, British, European
Keyword Apricot, chocolate, Flapjack, gluten-free, oats, vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 375kcal


  • 200 g porridge oats (Flaked oats will work better than whole rolled oats for these. Make sure certified gluten-free if necessary.)
  • 30 g gluten-free plain flour
  • 1/4 tsp salt
  • 120 g dried apricots (roughly chopped)
  • 50 g raisins
  • 150 g hard dairy-free margarine block or butter (I used Flora Plant Butter)
  • 60 g golden syrup
  • 100 g light brown sugar
  • 50 g dark chocolate (make sure dairy-free if necessary)


  • Preheat the oven to 180°C/160°C fan.
  • Grease and line a small square baking tin – approx 7 x 7" to 8 x 8".
  • Add the oats, flour, salt, raisins and chopped apricots to a large bowl and mix together with your hands.
  • Chop the butter/hard margarine roughly into cubes and add to a medium saucepan. Add the brown sugar and golden syrup. Melt everything together over a low heat (don't let it boil).
  • Pour the butter/sugar/syrup mixture over the oat mixture and stir well with a wooden spoon until the dry ingredients are completely coated.
  • Spoon the flapjack mixture into the lined tin in an even layer. Spend some time pressing it down firmly with the back of a spoon to really squash the oats together. This will help to stop the flapjacks from crumbling later on.
  • Bake for 20-25 minutes or until golden on the top.
  • Once removed from the oven, let the flapjack cool in the tin for about 10 minutes, before transferring to a cooling rack.
  • After 30 mins - 1 hour, melt the dark chocolate (in the microwave in 30 second bursts). Drizzle all over the top of the flapjack.
  • Wait until the flapjack is completely cool before slicing.