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
Scale
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
