This recipe is seriously good…so good I have to stop myself from eating half of the mixture before it goes in the oven. When I first discovered these flapjacks, I literally couldn’t stop making them. I made them every week straight for a couple of months at least. They are just perfect for when you need a pick-me-up, mid-morning or afternoon snack. Sometimes I have them for breakfast when I’m in a hurry and haven’t had time to prepare anything else.
The chopped dates give a sticky toffee flavour while the pecans provide a lovely crunchy texture. Every time I make them, I always say to myself I’m going to freeze around three quarters but I always end up eating half of them in the first few days. I find them so addictive and the best thing is – all of the ingredients are healthy and plant based….yum!
(makes approximately 14 flapjacks)
- ½ cup almonds
- 1 cup pecans
- 1 and ½ cups oats
- 5 tbsp cashew butter
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 14 medjool dates
- ½ cup of almond milk (or any non-dairy milk; oat, hazelnut, brown rice)
Pre-heat the oven at 180 degrees. Place half of the cup of pecans (you’ll need to keep the other half for later) and the almonds into a food processor until they are nicely ground. Then add the oats for a minute or so. Once you have a fine consistency, add 8 of the dates, the cashew butter, coconut oil, vanilla extract and maple syrup and blend for a few minutes until you have a gooey mixture. Once all of this has mixed together, slowly start to add the almond milk little by little until it has all combined. You should have a lovely creamy texture at this stage.
Chop up the remaining 6 dates and pecans into chunky pieces, then stir these into the flapjack mixture.
Line a deep oven tray with greaseproof paper covered in coconut oil and evenly pour the mixture in.
Bake in the oven for approximately 20 minutes until the top is golden brown.
Leave to cool before cutting into squares.
Date posted: 19th October, 2016