What a snack these vegan flapjacks are…

Be ready for a reload of energy, complex carbs, healthy fats and pure deliciousness. During Uni days these babies helped me through many hours of studying followed by long nights and early mornings at work. Very easy to make, and even easier to eat so do go easy on these! Although healthy these are little energy bombs so save them for when you feel drained.

They are great as a pre/post workout snack too but I would keep them locked up at night time as they will be hard to resist…
Vegan Flapjacks

Ingredients
180ml Coconut cream
20g Goji Berries
60g Ground Flaxseeds
170ml Maple Syrup
60g Dates cut into pieces (Use soft dates like Medjool)
250g Rolled Oats (if possible use organic)
1 pinch Salt
40g Sesame Seeds
40g Pumpkin Seeds
Handfull of chopped Brazil nuts (unsalted & roasted)
Handfull of almonds & cashew nuts (unsalted & roasted)

Method:

Preheat the oven to 140°C.
Line a square baking tin with non-stick baking paper.
Melt the coconut cream in a small saucepan set over a medium heat – make sure it doesn’t boil.
Put the oats in a large bowl, pour in the melted cream and stir to coat all the oats.
Add the remaining ingredients and mix together well.
Tip out onto the lined tin and spread out, making sure the flapjack mix is at least 2.5cm thick.
Pat down firmly to compress it right down – make sure it is well compressed otherwise it will all fall apart!
Bake in the oven for 25 minutes.
Allow to cool and harden, then cut into squares or bars.

You will love these…