SNACK · 30 MINUTES · 12 SQUARES
222 kcal per square | Protein 7g | Fat 16g | Carbs 14g | Fibre 5g | Net Carbs 9g
Everything great about a flapjack — chewy, rich, deeply chocolatey — without turning the oven on. Dates and nut butter bind everything together naturally, while flaxseed adds a quiet nutritional boost you won’t even notice.
Make a batch on Sunday and you’ll have a week’s worth of snacks ready to grab from the fridge. They keep for up to 5 days.
Ingredients
- 100g Oats
- 4 (approx. 28g) Medjool dates, pitted
- 250g Smooth nut butter (almond or peanut)
- 50g Ground almonds
- 50g Linwoods flaxseed
- ½ cup (120ml) Water
- 1 tsp (4g) Vanilla extract
- 100g Dark chocolate, for topping
- Pinch Flaked sea salt, for topping
Method
- Add all ingredients except the chocolate to a large bowl and mix well until everything is combined and the mixture holds together when pressed.
- Press the mixture firmly and evenly into a lined 9-inch square baking tray. Use the back of a spoon to get a flat, compact surface.
- Melt the chocolate in a bain-marie, then pour and spread evenly over the flapjack base.
- Sprinkle with a pinch of flaked sea salt, then transfer to the fridge to set.
- Once the chocolate is fully set, cut into 12 squares. Store in the fridge for up to 5 days.
Notes & Swaps
Chocolate: We use dark chocolate for a rich, intense topping — but if you find it too bitter, half milk and half dark works really well and gives a slightly sweeter finish.
Milk swap: You can replace almond milk with any other milk if needed.
