Who doesn't love a Flapjack? These chocolate flapjacks are an easy bake for the kids to help you with and are our healthier Clean eating version with no refined sugar in them. Perfect as lunchbox snacks or afternoon pick me ups, get a batch of these in the oven today!
Course: Baking, Sweets & Treats
Cuisine: Clean Eating
Keyword: Chocolate flapjacks
Servings: 12squares
Author: Stephanie
Ingredients
3CupsOatmealOrganic oats
⅓CupButterUnsalted
⅓CupDates Pitted
⅔CupBananaVery ripe, mashed
2tbspCocoa
3tbspMaple syrup100% pure
Instructions
Make your date paste. Simply take your dates and add 3/4 tbsp boiling water. Blend your paste until it’s smooth. Add a little more boiling water if needed, you want the paste to be really thick
Once your paste is blended, add your bananas and cocoa together and blend the mixture together. Put to one side
Melt your butter and maple syrup over a low heat. Add the warm butter and maple syrup to the oats and mix
Pour your banana and date mixture into the buttery oats and mix well. Your mixture should bind well, and be sticky
Line your baking pan with paper. Rub a little butter on the paper to stop the Flapjack sticking. Push your mixture well into the pan, so it’s compact and even on top
Bake for around 190/375 (depending on your oven) for 18 minutes. The Flapjacks will be soft when you take them out of the oven, they’ll harden up as they cool