Vegan flapjacks
- Preparation and cooking time
- Total time
- + setting
- Easy
- Makes 15
Skip to ingredients
- 160g soft dateschopped
- 60g smooth peanut or almond butter
- 40g agave syrup(use honey for a non-vegan version)
- 4 tbsp sunflower seeds
- 4 tbsp chia seeds
- 100g porridge oats
- 50g roasted peanuts or almondsroughly chopped
Nutrition: per serving
- kcal145
- fat6.9g
- saturates1.2g
- carbs15.1g
- sugars9.2g
- fibre2.7g
- protein4.4g
- salt0.1g
Method
step 1
Blitz the dates in a food processor until finely chopped and they’ve come together into a ball/paste. Add 1 tbsp boiling water if they aren’t sticking. Heat the nut butter and honey very gently in a pan until it becomes a smooth, pourable mix.
step 2
Stir all the remaining ingredients and the dates in a large bowl, then pour over the nut butter and honey mix. Mix really well (kneading with your hands to break up the dates) until everything is evenly distributed.
step 3
Line a 20cm square tin or container with baking parchment, and tip the mix in. Press the mixture into the sides and pack down with the back of a spoon. Cover and chill for 20 minutes, before cutting into bars. Keep the bars in the fridge or in an airtight container for 3 days, or freeze and thaw overnight at room temperature if you want to keep them longer.
