Easy Homemade Date Oat Flapjacks with Cacao Topping
Ingredients
Base
- 200g dates soaked (sultanas or raisins)
- 200g rolled oats
- 50g ground almonds
- 4 tbsp maple
- 100g apple puree
- 4 tbsp coconut oil
- 2 tbsp desiccated coconut
Topping
- 60g cacao butter
- 20g cacao powder
- 1/2 tsp vanilla
- 1-2 tbsp maple
- Pinch of salt
Preparation
Blitz the dates first.
Add in oats, ground almonds, maple, cacao powder, apple puree, coconut oil and blitz again.
Add the coconut and blitz again.
Place the mixture into a square tin, line it if necessary, and bake for 20-25 minutes until golden.
For the chocolate topping: Add cacao butter to a pan and melt on low heat.
Add cacao powder, vanilla, maple, and salt; stir until combined.
Set aside and wait for the flapjacks to cool after baking.
Drizzle the topping over the cooled base.
Set in the fridge for 2 hours, then cut into squares and store in an airtight container in the fridge for up to 1 week.
Optional: If adding protein powder, include 2/3 tbsp of dairy-free milk.
Optional: Use vegan chocolate if cacao butter is not available.
