A simple afternoon snack that isn’t loaded with sugar & syrup, these fridge flapjacks are simply delicious.
Makes 24 small (2cm x 2cm) squares
2 cups rolled oats
3/4 cup soft pitted dates (you can use 1/2 cup of medjool if you want or see below for my trick to soften up regular dates)
1 cup cashews
1/3 cup cashew nut butter
1/3 cup pure maple syrup
2 tablespoons coconut oil
a pinch of cinnamon
Preheat the oven to 180°C.
Take a small pan and pour in your dates, add 1cm of boiling water to the pan, cover with a lid and simmer on a gentle heat for 4 minutes, turn the heat off and leave to steam.
Add the oats to a lined baking tray and toast them on their own for around 10 minutes, give the tray a shake then toast for a further 5 minutes. Leave to cool.
On a separate tray pour out your cashews and pop them into the oven to roast for 5-7 minutes until aromatic and lightly golden.
Leave to cool slightly then chop to a fine rubble or quickly pulse in a food processor.
Pour out the excess liquid from your squishy, soft dates then add the coconut oil and maple syrup to the pan. Use a hand blender to puree to a smooth paste then mix in your cashew butter.
Toss together your oats and toasted cashew pieces in a large bowl, add the cinnamon then pour over your sticky date paste and mix everything together. Pour the mix into a brownie tin (I sometimes use a foil one out of sheer, disposable laziness) and use a spatula to press it down and smooth it out. Place into the freezer for 30 minutes to an hour.