Date and Molasses Flapjacks

Satisfying and easy to make date flapjacks. The molasses provides a wonderfully rich flavour. In this date flapjack recipe the bulk of sweetness is provided by the fruit meaning that the added sugar levels have been reduced right down without affecting the ‘hold’ or taste of the finished item. I love making these on a Friday and having them as a weekend indulgence. I also find them great to take with me when I’m off on a days hike to boost my energy levels.

Date and molasses flapjacks

Ingredients

Makes 10 squares 

• 170g chopped dates

• 140ml of boiling water

• 170g omega excellence organic virgin coconut butter

• 3 tbsp black strap molasses

• 340g oat flakes

• 150g chopped nuts and/or seeds

  Directions 

• Preheat the oven to 180C. Line a 20x30cm deep baking tray with baking paper. 

• Place the dates and boiling water in a medium sized saucepan. Simmer over a low heat for 1-2 minutes, stirring continuously until the water is absorbed and the dates resemble a paste. 

• Add the coconut oil and molasses to the hot date mixture and mix well. 

• Next add the oat flakes and nuts/seeds into the pan. Use a wooden spoon to work the oats and seeds into the other ingredients. 

• When the ingredients are well mixed, transfer the flapjack mixture to the lined baking tray. Press the mixture into the tray with a clean metal spoon, ensuring an even depth and smooth surface. 

• Cook the flapjack for 15-20 minutes until the top is golden brown. 

• Remove the tray from the oven and while the mixture is still warm and use a sharp knife to cut the flapjack into 10 squares. Leave the mixture to cool in the tray. 

• The cooled flapjacks can then be transferred to an airtight container where they will keep for about 5 days.