No-Bake Berry Choc Flapjack

• Dairy free, no cane sugar.
• Indulgent chocolate flavour.
• A handy serving of your daily oats!
• No peanuts and naturally gluten-free.

Organic Porridge Oats (1kg) - Sussex WholeFoods

200g Gluten-Free Porridge Oats

Cocoa Butter 250g, Organic (Sussex Wholefoods)

100g Cocoa Butter

Organic Medjool Dates (500g) - Sussex WholeFoods

100g-110g/5-6 Medjool Dates, pits removed.

Organic Cashew Nuts (1kg) - Sussex WholeFoods

55g Cashew Nuts, ground into a rough powder

Organic Ground Almonds (1kg) - Sussex WholeFoods

55g Ground Almonds

Pumpkin Seeds: Austrian, Organic 500g (Sussex Wholefoods)

20g Pumpkin Seeds

Freeze Dried Purple Berries 100g

20g Freeze-Dried Purple Berry Blend or single dark berry of your choice.

Pure Bourbon Vanilla Extract 100ml (Littlepod)

1 tsp Vanilla Extract

Coconut Blossom Nectar Syrup, Organic 350g (Biona)

4-5 Tbsp of Coconut Syrup

Pink Himalayan Salt, Fine 1kg (Naturita)

pinch of salt

Other Ingredients

Method

1. Create a bain marie using a heat proof bowl over a saucepan of boiling water. Grate the cocoa butter into the bowl and allow it to melt without the use of the hob.
2. In a large mixing bowl add the porridge oats, ground almonds, ground cashews, purple berry blend, pumpkin seeds and pinch of salt. Mix the ingredients with your hand to distribute the fruit and seeds evenly.
3. Using a mini food processor or with the back of a fork, mash the dates into a rough paste.
4. Add the date paste, coconut syrup and vanilla extract to the bowl of melted cocoa butter. Refill the saucepan halfway with boiling water, so that the butter stays melted.
5. Stir the butter-syrup mixture until it becomes relatively smooth and runny.
6. Pour into the dry ingredients and combine thorough with a mixing spoon. The final flapjack mix should stick together easily into a ball when squeezed.
7. Now transfer the mixture into a greased (we used coconut butter) individual brownie tray or other deep non-stick tray. Press firmly with your fingertips or a plastic utensil. Alternatively you can press the mixture into squares or rectangles by hand.
8. Place in the fridge for a few hours and then they’ll be ready to eat! Remove from the baking tray and store in a suitable airtight container.
9. We recommend keeping the flapjacks in fridge if the weather is hot. They are fine at a cool room temperature.