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08 Mar, 2024

Almond, choc & date flapjack

This is what we're making for Mother's Day this year! You can't go wrong with a classic flapjack. They're so easy and fun to throw together, and these ones are full of whole, unprocessed and nutrient-rich ingredients. Good to make wih the little ones. And that childlike nostalgia of the first chewy, gooey, crumbly bite is unmatched. We've made ours with dates, sultanas, dark chocolate and toasted flaked almonds.


Makes 8-10.


  • 40g almonds
  • 80g coconut oil
  • 100g gluten free oats
  • 40g maple syrup
  • 70g sultanas
  • 3 heaped tablespoons (or around 100g) almond butter
  • 85g dates
  • 10g vegan vanilla protein
  • 40g choc chips
  • 1 tsp flaked salt


  1. Preheat the oven to 180c.
  2. Toast the almonds until golden in a pan, then set aside.
  3. Roughly chop the chocolate chips and finely chop the dates.
  4. Melt the coconut oil.
  5. Whisk together the almond butter, coconut oil, maple syrup, vegan protein powder and salt and oats until well combined. Gently fold in all other ingredients.
  6. Spoon into a loaf tin or into rectangular silicone moulds and pat down so the mixture is tight.
  7. Bake for 15-20 mins.