Date and Cashew Flapjacks (GF DF Vegan)


These flapjacks are such sweet and scrumptious delights.

Sweet with the dates and a little honey, these satisfy a sweet tooth but do not have the traditional golden syrup, honey, butter and caster sugar in them.

Perfect for pudding, a snack or I like to have mine with some yoghurt.

Makes 12

Macros per serving

Calories 279, Protein 6.08, Carbs 49.08g, Fiber 5.16g and Fat 5.92g


  • 400g Destoned Medjool Dates (I bought mine in Marks and Spencer)
  • 100g Cashew Butter ( I bought mine in Marks and Spencer)
  • 1/2 Cup Of Water
  • 75g Runny Honey
  • 350g Gluten Free Porridge Oats

You will need:

  • Pre Heated Oven 160C Conventional / 140C Fan
  • Food Processor
  • Scales / Measuring Cups
  • Saucepan
  • Spatula
  • Lined Square Brownie Tin
  • Line your brownie pan

  • Weigh out your dates and cashew butter

  • Place the dates and cashew butter in blender.  Add your water.

  • Blitz until smooth

  • Add your honey to pan

  • Add your date mix to pan.  Stir in well over a medium heat until ingredients completely combined

  • Add your oats to pan

  • Stir in until completely combined and all oats coated

  • Spread evenly in your tin

    Pop in middle shelf and bake for 30 – 35 minutes

  • Bake until golden. Leave in tin for 15 minutes and then divide into 12.

    This keeps well in an airtight container for 4 days.



Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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