Vegan Peanut Butter and Date Flapjacks

Vegan, Gluten Free and studded with Barebells for a little added protein

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Ingredients

Ingredients

Wet

2 tbsp Coconut Oil

2 tbsp Maple Syrup/Agave

2 tbsp Peanut Butter (preferably smooth - but if crunchy is all you got, we can work with it!)

2 tbsp Plant milk

Dry

3/4 cup Rolled Oats

1/4 cup Almond Flour

1/4 tsp Salt

1 Barebells Vegan Salty Peanut bar - chopped up into small chunks

Filling

1/2 cup Medjool Dates - approximately 4 - remove the pip and cut up into small pieces

Topping - optional

25-50g Dark Vegan Chocolate - melted

Method

1. Pre-heat your oven 180˚C and line a 1lb loaf tin with non-stick baking paper.

2. Combine all the dry ingredients in a medium bowl.

3. Cut up your medjool dates into small pieces and set aside, remove any pips.

4. Combine all the wet ingredients in a medium saucepan on a very low heat. As soon as all the wet ingredients are combined take the pan off the heat.

5. Add the dry into the wet ingredients in the pan and mix to combine.

6. Tip half (keep the other half aside) of the oat mixture into the lined loaf tin and using your fingers or the back of a spoon, carefully press down the oats until you have a compact even layer.

7. Sprinkle the dried fruit over the oat layer. If you’ve got super jammy dried fruit, then you can spread and squish it about so you have an even layer, but just do your best.

8. Sprinkle the remaining oat mixture on top of your fruit making sure you cover it in an even layer. Press down firmly so that everything is compacted together.

9. Bake for 18-20 mins until the top is golden brown.

10. Ideally wait until it has completely cooled before slicing.

11. If you would you, you can also melt some dark vegan chocolate are drizzle or pour over the top of your flapjacks. If you pour to get an even layer, I would suggest doing this before you cut them. If you drizzle you can do either before or after slicing.

Notes

• I like to use jumbo rolled oats for flapjacks, but this is purely an aesthetic preference, any size of rolled oats will do.

• For the dried fruit, the jammier the better, I tend to use medjool dates as you can usually guarantee they will be jammy, but squishy dried apricots also do very nicely.

• If you’d like to add a few handfuls of seeds or chopped nuts to the dry mix, feel free, they may just make the flapjack a little more crumbly when it comes to cutting them. Likewise you could also add a little spice, such as a dash of cinnamon or ground ginger.

• I know I may be going on about the squishing, but it really does help with keeping everything together and achieving a nice chewy texture, rather than a more crumbly one. But if you are a fan of a crumbly flapjack then less squishing for you.