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No-bake vegan flapjacks

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No-bake vegan flapjacks

These dairy-free breakfast bars use dates and nut butter to hold together. Experiment with different seeds and nuts in your next batch of flapjacks, and use agave for a vegan version.
Print Recipe
Calories 145 kcal

Ingredients
  

  • 160 g soft dates chopped
  • 60 g smooth peanut or almond butter
  • 40 g agave syrup (use honey for a non-vegan version)
  • 4 tbsp sunflower seeds
  • 4 tbsp chia seeds
  • 100 g porridge oats
  • 50 g roasted peanuts or almonds roughly chopped

Instructions
 

  • 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.
  • 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.
  • 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.

Notes

Adapted from olivemagazine.com

Gluten and Dairy-Free Date and Pecan Brownies

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With chopped dates and pecan nuts, these dark chocolate brownies are a delicious snack for everyone, even those who are gluten or dairy intolerant.

Gluten and Dairy-Free Date and Pecan Brownies

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Servings 16

Ingredients
  

  • 150 g 5oz good-quality (70% cocoa solids) dark chocolate
  • 150 g 5oz dairy-free spread
  • 2 medium eggs
  • 175 g 6oz caster sugar
  • 90 g 3oz gluten-free plain flour
  • 60 g 2oz dates, chopped
  • 100 g 3½ oz pecan nuts, chopped
  • 18 cm 7in shallow square cake tin, lined with baking parchment

Instructions
 

  • Set the oven to moderate, gas 4 or 180°C. Break the chocolate into squares and melt in a bowl in the microwave or over a pan of simmering water. Beat in the dairy-free spread.
  • In another bowl, whisk the eggs and sugar until light and foamy. Stir in the chocolate mixture then the flour, dates and pecans.
  • Pour the mixture into the tin and level the top. Bake for 30-35 mins until just set in the middle.
  • Cool in the tin for 10 mins, then remove from the tin and place on a wire rack. Cut into 16 small squares.

Notes

You can serve these brownies warm, as a pudding, or cold, as a tea-time treat.