As much as I love a good baking session, like everyone there are occasions when I am simply too strapped for time, which is when these no bake vegan apricot and date flapjacks come to the rescue. Yeah seriously, they require zero oven time, which means more time for me to crack on with the multitude of tasks on my to do list.
But as a mum I still want to make sure my family are eating healthy snacks and that they see I’ve made a bit of an effort in the kitchen… role model and all that!
The magic ingredients in these no bake vegan apricot and date flapjacks are the dried fruit, which add sweetness and stickiness (think edible glue) and the super setting agent that is coconut oil. Just 30 minutes to set in the fridge and the job’s basically a good ‘un. Sweet, creamy, chewy, crunchy, filling and oh so easy to make they really are my snack saviours.
Give them a go and let me know what you think.
What’s In No Bake Vegan Apricot and Date Flapjacks?
- 200g Oats
- 200ml Water
- 75g Dates
- 75g Apricots
- 40g Pistachios
- 4 tbsp Coconut Oil
- 1 generous squirt of Maple Syrup
How Do I Make No Bake Vegan Apricot and Date Flapjacks?
Pop the dates and apricots in a saucepan along with the water and bring to the boil.
Simmer for about 15 minutes or until the fruit has softened enough to be mashed.
The apricots won’t soften up quite as much as the dates so you’re going to need to need to grab that masher and get those arm muscles working. Hey, we’re all for working out whilst we bake, right!?!
Once you’ve managed to mash the fruit to a sticky sauce, stir in the chopped pistachios.
Add the coconut oil and stir until it has completely melted into the mixture. The oil may separate a little, but don’t worry as it will all come together once the oats are added.
Stir in the maple syrup – add to your own taste; big squirt for the sweet toothed among you, little squirt for the sugar conscious.
Add the oats and mix everything together until it becomes sticky and when pressed, holds together.
Pour the mixture into a shallow rectangular tin, making sure to compact the mixture down to ensure it holds together.
Refrigerate for 30 mins until set.
Cut into 10 slices with a very sharp knife and carefully remove from the tin.
These flapjacks will last for a good few days if kept in the fridge, although let’s face it once it’s in the fridge it’s fair game and highly unlikely to last more than a couple of packed lunches or after school snacks worth.
TOP TIP – These also work really well rolled into balls and turned into energy balls for post gym snacks. And you can also have a go at coating them in melted dark chocolate, or even as fancy dippers for a retro chocolate fondue.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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