Vegan flapjacks

Name: Vegan flapjacks
Total time: 20 min
Ingredients: 160g soft dates, chopped; 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 almonds, roughly chopped

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Total: 20 minutes

Servings: 15

Cost: $1.88 /serving

Author : Anna Glover

agave syrup almonds chia seeds

Ingredients

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160 grams soft dates, chopped60 grams smooth peanut or almond butter40 grams agave syrup, (use honey for a non-vegan version)4 tbsp sunflower seeds4 tbsp chia seeds100 grams porridge oats50 grams roasted peanuts or almonds, roughly chopped

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Instructions

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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.

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.