Vegan Date & Walnut Flapjacks Recipe
Introduction
These vegan date and walnut flapjacks are a wholesome, naturally sweet snack perfect for any time of day. Packed with oats, nuts, and fruit, they offer a chewy texture and satisfying crunch without any refined sugar.
Ingredients
- 100g pitted medjool dates
- 1 ripe banana
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 100g walnut halves
- 250g porridge oats
- 50g hemp seeds
Instructions
- Step 1: Line a 20 x 20cm square tin with parchment paper. Roughly chop the dates and cover them with 100ml boiling water. Leave to soak for 10 minutes to soften.
- Step 2: In a bowl, mash the ripe banana with a fork. Stir in the cinnamon, vanilla extract, a pinch of sea salt, and the soaked dates along with their soaking liquid.
- Step 3: Transfer the mixture to a food processor. Add half of the walnuts and 100g of the oats, then pulse until you achieve a thick paste.
- Step 4: Tip this paste into a bowl and fold in most of the remaining walnut halves, oats, and hemp seeds until well combined.
- Step 5: Preheat your oven to 180°C (160°C fan)/Gas mark 4. Press the mixture evenly into the lined tin. Scatter the remaining nuts and seeds on top.
- Step 6: Bake for 20-25 minutes until the flapjacks turn golden and feel firm to the touch. Allow to cool completely in the tin before cutting into nine squares.
Tips & Variations
- For extra texture, toast the walnuts lightly before adding them to the mixture.
- Swap hemp seeds for chia or sunflower seeds for a different nutty flavor.
- If you prefer a sweeter flapjack, add a tablespoon of maple syrup or agave nectar.
- Use gluten-free oats if needed to keep this recipe gluten-free.
Storage
Store the flapjacks in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to a week or freeze for up to three months. To enjoy, simply thaw or warm slightly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of nuts instead of walnuts?
Yes, almonds, pecans, or cashews work well and can be used either whole or chopped to suit your preference.
Are these flapjacks suitable for kids?
Absolutely! They contain natural sweetness and nutritious ingredients, making them a great snack option for children.
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Vegan Date & Walnut Flapjacks Recipe
- Total Time: 40 minutes
- Yield: 9 squares 1x
- Diet: Vegan
Description
These Vegan Date & Walnut Flapjacks are a delicious, wholesome snack bar made with natural sweeteners like medjool dates and ripe banana. Packed with walnuts, oats, and hemp seeds, they provide a perfect balance of energy and nutrition, all baked to golden perfection for a chewy texture that’s ideal for on-the-go or a healthy treat.
Ingredients
Soaking Ingredients
- 100g pitted medjool dates
- 100ml boiling water
Wet Ingredients
- 1 ripe banana
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of sea salt
Dry Ingredients
- 250g porridge oats, divided (100g for processing + remaining for mixing)
- 100g walnut halves, divided (half for processing + remaining for topping)
- 50g hemp seeds
Instructions
- Soak the Dates: Roughly chop the pitted medjool dates, then place them in a bowl and cover with 100ml of boiling water. Leave them to soak for 10 minutes until they soften and absorb some of the liquid.
- Mash the Banana and Mix Wet Ingredients: In another bowl, mash the ripe banana thoroughly with a fork. Stir in the ground cinnamon, vanilla extract, and a pinch of sea salt. Add the soaked dates along with the soaking liquid, mixing well to combine all the wet ingredients.
- Process the Base: Transfer the banana and date mixture into a food processor. Add half of the walnut halves and 100g of the porridge oats. Pulse the mixture until it forms a thick, sticky paste. This blended base will bind the flapjacks together.
- Combine with Remaining Dry Ingredients: Tip the thick paste into a large mixing bowl. Fold in most of the remaining walnuts, the rest of the oats, and all the hemp seeds, combining everything evenly to form a cohesive mixture.
- Prepare for Baking: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a 20 x 20 cm square baking tin with parchment paper to prevent sticking. Press the flapjack mixture firmly into the lined tin in an even layer.
- Add Toppings and Bake: Sprinkle the remaining walnut halves and hemp seeds evenly over the top, pressing them lightly into the surface. Bake in the preheated oven for 20-25 minutes, or until the flapjacks turn golden and feel firm to the touch.
- Cool and Serve: Remove the tin from the oven and allow the flapjacks to cool completely in the tin. Once cooled, lift them out using the parchment and cut into nine squares. Serve as a nutritious snack or energy bar.
Notes
- Ensure the dates are softened well by soaking to help bind the flapjacks without added sugar or syrups.
- Using ripe bananas adds natural sweetness and moisture to the mixture.
- Press the mixture firmly into the tin to ensure the flapjacks hold together after baking.
- Allow flapjacks to cool fully before cutting to prevent crumbling.
- Store flapjacks in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegan
Keywords: vegan flapjacks, date and walnut bars, healthy snack, oat bars, homemade flapjacks, natural sweetener snack, energy bars
