Cocoa, oat and seed flapjacks

Ingredients

 

1 tsp. vanilla extract

1/2 cup coconut oil or vegan / vegetable spread

1/4 pure maple syrup

1/4 cup non-dairy milk (almond is our preference)

3 Tbsp unsweetened cocoa or cacao powder 

2 1/2 cups gluten-free rolled oats

1/4 cup millet flakes

1/2 cup mixed seeds (sunflower, pumpkin, flax)

Method

Pre-heat your oven to 150 degrees C.

Line a 9inch by 9 inch baking tray.

Place the dates in a hot water and allow to soak for 20 minutes.

Meanwhile, place the coconut oil/ spread, maple syrup, almond milk, vanilla essence and cocoa powder in a saucepan and gently heat on the hob until combined, then add the cashew butter and mix until it has melted.

Blend the dates with about 1/2 Tbsp of the soaked water in a nutribullet or blender until smooth. Add to the liquid mixture and mix until combined.

Add the oat flakes, millet flakes & seeds to the mixture and stir until combined.

Pour the the mixture into the prepared baking tray and press down evenly making sure it reaches the sides and corners. 

Place in the oven for about 20 minutes or until a slightly darken brown on top. It will firm up whilst cooling.

Place on a cool rack and cut into squares whilst still warm. Leave to cool completely before removing from the tray.

Store in an airtight container for a week to 10 days.