Gooey, rich and moreish, these are no step down from dairy equivalents. The combination of oats, dates and nuts provides protein and fibre, which slows down digestion and prevents blood sugar spikes. So together, these tasty sweet treats can be enjoyed without a sugar crush a few hours later! If you can, look to buy dates that are from the Mediterranean rather than further afield, but plenty of oats are grown locally in the UK.
Makes 16 small flapjacks
50g vegetable oil
100g cashew or almond butter
100g honey, maple or agave syrup
200g dark choc of your choice
Preheat the oven to 180 degrees Celcius. Grease and line a 20cm square tin.
In a bowl, mix together the oil, nut butter and honey/syrup. Add in the oats and mix well. Tip into the tin and level out with the back of a spoon. Bake in the oven for 18 minutes.
Add the dates and water to a small sauce pan and simmer gently for 10 minutes. Tip the pan contents into a blender and blend until smooth. Add a tiny pinch of sea salt and blend again.
Spread the date caramel onto the cooked flapjack. Slowly melt the chocolate in the microwave then poor on top and spread evenly. Finish with a sprinkle of sea salt and leave to set, before cutting into 16 squares.