Cranberry And Date Flapjacks
These no-bake Cranberry and Date Flapjacks are a wholesome and delicious snack option, crafted without refined sugars and using nutritious ingredients. They have a soft, chewy texture, and the delightful combination of cranberries, dates, and chocolate makes for an irresistible treat.
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You will need:
All you need is a 2lb standard loaf tin and fully line it with baking paper so it is easier to remove the flapjack when set. Alternatively you can use a small brownie tin but they won’t be as thick as they are in the photo above.
For these date flapjacks I added dried cranberries as I found they gave an extra zing flavour to the flapjack. If you don’t like cranberries you can leave them out or add currants or dried apricots for extra flavour.
Ingredients
- 200 g Dates
- 190 g Cashew Nuts
- 190 g Rolled Oats
- 100 g Dried Cranberries
- 2 tbsp Syrup
- 40 g Coconut Oil (Melted)
Flapjack Chocolate Topping
- 100 g Dark Chocolate
- 1 tbsp Coconut Oil
Cranberry and Date Flapjacks Instructions
Soak your dates in freshly boiled water for 30 mins, and drain . Add the dates to your food processor along with all the cashew nuts, cranberries, syrup, and coconut oil. Blend on high until smooth and thick like a dough.
Tip the mixture into a mixing bowl and add the oats. Work the oats through using a spatula. Transfer the mixture into a lined, 2lb loaf tin. Press the mixture down firmly into an even layer, really packing it down. Set aside.
Melt the chocolate with the 1 tablespoon of coconut oil in the microwave for 30 seconds. Stir well and microwave again in 20 second increments until mostly melted. Stir until fully melted and smooth.
Pour the chocolate over the oat base and spread out evenly. Cover with clingfilm and chill for at least 2 hours before slicing into 8 squares.
How To Store Date Flapjacks
Store in an air tight container and keep in the fridge for 1 week.
Cranberry And Date Flapjacks
Equipment
Ingredients
- 200 g Dates (pitted)
- 190 g Cashew Nuts
- 190 g Rolled Oats
- 100 g Dried Cranberries
- 2 tbsp Syrup
- 40 g Coconut Oil (Melted)
Flapjack Chocolate Topping
- 100 g Dark Chocolate
- 1 tbsp Coconut Oil
Instructions
- Soak your dates in freshly boiled water for 30 mins, and drain . Add the dates to your food processor along with all the cashew nuts, cranberries, syrup, and coconut oil. Blend on high until smooth and thick like a dough.
- Tip the mixture into a mixing bowl and add the oats. Work the oats through using a spatula. Transfer the mixture into a lined, 2lb loaf tin. Press the mixture down firmly into an even layer, really packing it down. Set aside.
- Melt the chocolate with the 1 tablespoon of coconut oil in the microwave for 30 seconds. Stir well and microwave again in 20 second increments until mostly melted. Stir until fully melted and smooth.
- Pour the chocolate over the oat base and spread out evenly. Cover with clingfilm and chill for at least 2 hours before slicing into 8 squares. Store in an air tight container in the fridge for 1 week.