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Sticky date flapjacks

These vegan bars are naturally sweetened with medjool dates and packed full of nuts and seeds for added fibre and healthy fats. They also freeze really well, plus they make the perfect on-the-go snack.

Features:
  • Gluten Free
  • Vegan
  • 20 Mins
  • Serves 12
  • Easy

Ingredients

Directions

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  1. Line a square brownie tin with baking parchment. Put the dates into a food processor and blitz until they are finely chopped and stuck together in clumps.

  2. Decant into a saucepan with the butter and golden syrup and heat gently until a smooth paste forms. Remove from the heat and add the porridge oats, muesli, dried fruit, mixed seeds and cacao nibs to the pan with a pinch of salt. Stir well to combine and pour the mixture into the tin.

  3. Level the top with a spatula and bake in a preheated oven at 190C for 15-20 minutes until golden brown.

  4. Leave to cool in the tin before removing and cutting into 12 squares. Store in an airtight container for up to three days. Alternatively, freeze and use within one month.

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