Vegan Date & Walnut Flapjacks Recipe
Introduction
These vegan date and walnut flapjacks are a wholesome, naturally sweet snack perfect for any time of day. Packed with oats, nuts, and seeds, they offer a chewy texture and satisfying flavor that’s both nutritious and delicious.
Ingredients
- 100g pitted medjool dates
- 1 ripe banana
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 100g walnut halves
- 250g porridge oats
- 50g hemp seeds
Instructions
- Step 1: Line a 20 x 20cm square tin with parchment paper. Roughly chop the dates and cover them with 100ml boiling water. Let them soak for 10 minutes to soften.
- Step 2: In a bowl, mash the banana with a fork. Stir in the cinnamon, vanilla extract, a pinch of sea salt, and the soaked dates along with their liquid.
- Step 3: Transfer the mixture to a food processor along with half of the walnuts and 100g of the oats. Pulse until it forms a thick paste.
- Step 4: Tip the paste into a bowl and gently fold in most of the remaining walnuts, oats, and hemp seeds.
- Step 5: Preheat the oven to 180°C (160°C fan)/gas mark 4. Press the mixture firmly into the lined tin. Scatter the remaining walnuts and hemp seeds on top.
- Step 6: Bake for 20-25 minutes until golden and firm. Allow to cool completely before cutting into nine squares.
Tips & Variations
- For extra chewiness, soak the oats in a splash of plant-based milk before mixing.
- Swap walnuts for pecans or almonds for a different flavor.
- Add a handful of dried cranberries or raisins for a fruity twist.
- If you prefer a sweeter flapjack, drizzle a little maple syrup into the mixture before pressing into the tin.
Storage
Store the flapjacks in an airtight container at room temperature for up to five days. For longer storage, keep them in the fridge for up to a week or freeze for up to three months. To enjoy, thaw at room temperature or warm slightly in the oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular oats instead of porridge oats?
You can use rolled oats as a substitute, but porridge oats work best for binding and texture in this recipe.
Are these flapjacks suitable for nut allergies?
This recipe includes walnuts and hemp seeds, so it’s not suitable for nut or seed allergies. You could try substituting nuts with seeds like pumpkin or sunflower seeds if tolerated.
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Vegan Date & Walnut Flapjacks Recipe
- Total Time: 40 minutes
- Yield: 9 squares 1x
- Diet: Vegan
Description
These vegan date and walnut flapjacks are a wholesome, naturally sweet snack made with medjool dates, ripe banana, walnuts, oats, and hemp seeds. Soft yet chewy with a delightful crunch from the nuts and seeds, they make a perfect on-the-go treat or nutritious breakfast option.
Ingredients
Wet Ingredients
- 100g pitted medjool dates
- 1 ripe banana
- 1 tsp vanilla extract
Spices
- 1 tsp ground cinnamon
- Pinch of sea salt
Dry Ingredients
- 250g porridge oats
- 50g hemp seeds
- 100g walnut halves
Instructions
- Prepare Dates: Roughly chop the pitted medjool dates and place them in a bowl. Cover with 100ml boiling water and leave to soak for 10 minutes to soften.
- Mash Banana & Combine Flavors: In another bowl, mash the ripe banana with a fork. Stir in ground cinnamon, vanilla extract, a pinch of sea salt, and the soaked dates along with their soaking liquid to create a flavorful wet mixture.
- Process Initial Mix: Transfer the banana and dates mixture into a food processor along with half of the walnut halves and 100g of the porridge oats. Pulse several times until you achieve a thick, sticky paste.
- Combine Remaining Ingredients: Tip the paste into a large bowl. Add the majority of the remaining walnuts, the rest of the oats, and hemp seeds. Mix well to evenly distribute the nuts and seeds throughout the mixture.
- Prepare to Bake: Preheat the oven to 180°C (160°C fan) or gas mark 4. Line a 20 x 20cm square tin with parchment paper. Press the flapjack mixture firmly into the tin to create an even layer. Scatter the remaining nuts and hemp seeds over the top for added crunch.
- Bake: Place the tin into the preheated oven and bake for 20-25 minutes, or until the flapjacks turn golden brown and feel firm to the touch.
- Cool and Slice: Allow the flapjacks to cool completely in the tin. Once cooled, lift out using the parchment and cut into nine equal squares for serving.
Notes
- Soaking the dates helps to soften them for easier processing and adds moisture without additional sweeteners.
- Ensure flapjacks are completely cooled before cutting to prevent crumbling.
- Walnuts can be substituted with almonds or pecans for a different flavor profile.
- Store flapjacks in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan flapjacks, date and walnut snack, healthy oat bars, plant-based snack, natural sweeteners, homemade flapjacks
