These little oat bites do not blow your head off or make your eyes water. The chilli flakes in it are very shy hiding amidst the apricot chew. In fact the chilli flavour is really subtle indeed, creeping gently upon you with the melting sweetness of the chocolate.
I am sharing some of these bites at the We Should Cocoa Challenge. We Should Cocoa is alternately hosted by either Chele or Choclette who is this months host. The theme for this month: October is to create a chocolate dish with the inclusion of chilli pepper.
I have to admit a number of chilli chocolate inspired dishes crossed my mind. Sweet ones like my vegan Chocolate Chilli Cake, Chocolate Chilli Brownies, Chocolate Chilli Muffins; as well as savoury ones such as a Chocolate Chilli Vegetable Curry. I was even tempted to remake this Vegetarian Black Bean and Chocolate Chilli, but finally decided on these flavourful bites.
Chilli Chocolate Apricots Flapjacks
Makes about 14 - 28 squares
60ml orange juice100g dried apricots, chopped
½ teaspoon chilli flakes
4 tablespoons golden syrup
200g unsalted butter
100g soft brown sugar
250g rolled jumbo oats
100g plain flour
50g dark chocolate chips
Preheat the oven to Gas Mark 3. Grease a 23cm square baking tin with some butter and line the base with baking parchment paper.
Pour the orange juice into a small saucepan along with the apricots and chilli flakes. Bring to a gentle simmer. Remove the pan from the heat but leave it in a warm place for the apricots to plump up and be infused by the chilli spiked orange juice.
Add the golden syrup to the large saucepan. Add the butter and brown sugar. Heat very gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
Mix the oats and flour. Pour the oat mixture into the saucepan containing the melted butter mixture and add the chilli spiced apricots, along with any juice left in the pan. Mix everything very thoroughly.
Spread the mixture out in the lined tin, then evenly scatter over the chocolate chips. Bake for 25-30 minutes or until golden brown.
Leave for a few minutes, then mark the flapjack into squares with a knife. Leave to cool before removing from the tin.