Ingredients
Equipment
Method
- Assemble and measure out all the ingredients.
- Use a 12'' x 10'' (approx) baking tray to make your flapjack in.
- Line the tray with parchment paper.
For the wet mix
- Add your stoned dates, ripe bananas, tahini, coconut oil (in liquid form), cinnamon, maple syrup, orange zest, plant milk, and salt to a blender.
- Blend all the above together on full speed until it comes to a super smooth caramel like paste.
For the dry mix
- Next, add the muesli, sesame seeds, flax seeds, walnuts, goji, sliced apricots, and raisins into a large bowl and mix in your paste very well into your dry ingredients.
- Place the whole mix into your pre-lined flapjack tray and push the mix down into your tray making sure you get it even and into all the corners. Compact it very well. Chill in the fridge or freezer while you make the chocolate glaze.
To make the chocolate glaze
- Warm the coconut oil in a bowl over water, add the maple syrup and cacao - whisk until smooth.
- Pour the chocolate glaze over the chilled flapjack base.
- Place your flapjack into the fridge to set for at least 2 hour.
To slice
- Use a sharp warm knife. Warm the knife by running it under the hot water tap. This helps to smoothly cut through the set chocolate glaze.
- Cut the flapjacks into bars and store in a container in the fridge or freezer.
