Peanut Butter - Cocoa Flapjacks

May 1

By flapjack, I mean a tasty, chunky oat bar - a beloved snack in UK. There are many variations and textures. In some places, they are also called granola bars. To me, granola bars or cookies make me think of a bit more crunchy bars, while flapjacks are softer and have a chewy texture. Classic rolled oats are largely responsible for this consistency.

The recipe

Preheat the oven at 180C

Soak the dates. If your dates are dry, soak them in the rice drink for 10-15 minutes to soften. This step helps them blend more easily. However, if you’re short on time, you can skip this step but you have to blend them a little longer and eventually add a small amount of water to help things along.

Blend all ingredients - except the rolled oats - at medium-low speed for about 1.5 minutes, until you have a creamy texture.

Add the roll oats to the blender and use the pulse function to combine the oats with the creamy paste. This keeps some larger oat pieces intact, contributing to that classic chewy texture. Rolled oats are high in dietary fibre which supports digestion and helps slowing down the absorption of the carbohydrates.

Transfer the flapjacks “dough” to a large bowl. Add the baked almonds, the dried blueberries and chopped dark chocolate. Mix until well combined.

Line a deep baking tray with baking paper. Add the mixture to the tray and use a large spoon or spatula to press and create an even 3-4 cm thick layer.

Bake for about 20 minutes. Let the tray cool down completely at room temperature, then refrigerate for at least 2 hours before slicing.

Enjoy

INGREDIENTS - for two portions

Organic or “Best you can get” !