Super Datey Flapjacks

I’ve always had a major love for flapjacks. They’re just so simple but so sweet and yummy too (I have a serious sweet tooth..). They’re also so so easy to make and great for popping in your packed lunch or as an afternoon treat with your cup of tea.

These beauties that I whipped up last weekend are free from refined sugar and taste amazing. They’re packed with oats to give you a natural energy burst and the dates make them so sweet and sticky. Although dates are a completely natural and unprocessed sugar source, they are high in fructose so I wouldn’t recommend eating these everyday. That being said, a treat now and again won’t kill you and if you’re going to have sugar, it’s best to keep it as natural as possible, so in my opinion these datey flapjacks are the perfect treat!

Ingredients:
 

150g medjool dates (remember to remove the stones!)

2 tbsps coconut oil,

3 tbsps date or pure maple syrup,

1 tbsp almond butter, 150 g rolled oats. Feel free to add any extra dried fruit/seeds you want, I just kept mine simple.

Method:

Pre-heat the oven to 170°C. Line a baking tin with baking paper or spread on some coconut oil.

Put the dates in a food processor and blend until they stick together to form a sort of paste.

Heat the coconut oil, almond butter, syrup and blended dates together in a saucepan over a low heat, stirring until the coconut oil and almond butter have melted and the blended dates have mixed in well with the syrup.

Add the oats and any dried fruit/seeds you're using to the pan and stir them in so that everything is mixed in well with the liquid.

Spoon the mixture into the baking tin and spread evenly.

Bake for 15 minutes. Take them out of the oven and slice into squares.

Then leave them to cool for half an hour or so, so that they Harden into crunchy but sticky bites of datey heaven. If they're still a bit soft when they've cooled down, put them in the fridge for another half an hour to harden up.
 

 

Happy Easter Weekend and happy baking!!!