You guys, I have created the perfect snack for you all! These babies are the perfect energy boost at lunch time, or you could take them on the go for a speedy breakfast. I personally think that they’re a delicious post-dinner snack with a cuppa. I have even crumbled one over my daily serving of oats (I couldn’t resist – what could be better than oats on oats?!).
This recipe is quite adaptable – you could use whatever unsalted nuts you have on hand, as well as any dried fruits! Dried apricots are a delicious addition as well as dried cherries. Not a fan of cinnamon? Omit it! Don’t bother with any bits that you don’t like – all you really need is the oat and date base. Peanut butter can also be used as a further binding agent.
I used to crave flapjacks constantly, but they’re typically laced in butter so obviously- that’s a no! These ones are oil free, so they’re quite light on the tummy – however; they will still supply you with a high fibre load due to the oat base. Keeping you satisfied, and keeping your tummy happy. The chocolate topping is light and creamy – but definitely needs to be cooled in the fridge before serving! You could even keep the flapjacks in the freezer until the chocolate topping hardens.
Add some dairy-free chocolate chips to transform this into even more of a luxurious dessert. You have just got to try it out! Enjoy.
Yield: 10 large Bars
- 200g Medjool Dates (Soaked in boiling water for 10-20 mins)
- 2 & 1/2 cups of oats
- 1/4 cup of cashews
- 1/4 cup of almonds
- 1/4 cup of shredded coconut
- 1/2 cup of mixed dried fruits (e.g raisins)
- 1/3 cup Peanut Butter
- 1 scant cup of unsweetened nut mylk
- 1-2 tbsp of agave syrup
- 1-2 tbsp of cacao powder
- Preheat your oven to 180 degrees celsius.
- Pit the medjool dates after soaking them, and add them to a food processor – blend until a paste forms. Add 150ml of boiling water bit-by-bit to the processor as the dates blend into a caramel-like sauce. Scrape down the sides regularly, ensuring that the date mixture is evenly blended and smooth.
- Chop the cashews and almonds roughly into small pieces.
- Add the oats, chopped nuts and shredded coconut to a large mixing bowl along with a pinch of cinnamon and salt. (adjust to your own taste).
- Mix all of the dry ingredients well using a wooden spoon.
- Once the oat mixture is evenly mixed – add the date sauce/paste and stir well.
- Using your hands, combine all ingredients well.
- Line a medium sized baking tray/dish with baking paper.
- Add the flapjack mixture to the dish and flatten it out with your hands, ensuring that the mixture is evenly spread and of equal depth throughout.
- Place the flapjacks on the middle shelf of the oven and bake for 25-30 minutes until golden brown.
- Remove from the oven and do not remove from the dish for 5 minutes. After 5 minutes, remove the flapjack and baking paper from the dish and place on a cooling tray to cool.
- Add all of the ingredients to a small pot and mix well before placing over medium heat.
- Using a whisk, mix continually until the sauce begins to bubble – it should be a considerably thicker consistency at this stage.
- Keep stirring until the mixture is thick enough to pour over the flapjacks. This should take about 5-6 minutes in total.
- Pour over the flapjacks and place them in the fridge or freezer until the chocolate mixture has cooled and hardened slightly.
- Once cooled, remove and cut into bar-shaped slices.