Try these vegan flapjacks for a delicious dairy-free treat. Also check out more bakes using oats.
Ingredients
- soft dates 160g, chopped
- smooth peanut or almond butter 60g
- agave syrup 40g, (use honey for a non-vegan version)
- sunflower seeds 4 tbsp
- chia seeds 4 tbsp
- porridge oats 100g
- roasted peanuts or almonds 50g, roughly chopped
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 145
- Fat 6.9g
- Saturates 1.2g
- Carbs 15.1g
- Sugars 9.2g
- Fibre 2.7g
- Protein 4.4g
- Salt 0.1g
