No-Bake Healthy Flapjacks (the no-food-processor recipe)

Processed with VSCOcam with f2 presetProcessed with VSCOcam with f2 presetHaving demolished all the brownies, I needed some new sweet treat on hand in case of emergencies. I was lamenting the fact that my favourite flapjacks require a food processor to make — I don’t have one at uni —  and wondered if there might be a way round that. Sure enough, there is! It’s the exact same recipe, just made differently. I didn’t have any raisons, seeds or chocolate chips to hand, but if you do, throw them in, I’m sure they’d be great!

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Makes 12 flapjacks


  • 500g porridge oats
  • 250g pitted, chopped dates (fresh or dried)
  • 250g nut butter — almond butter is my favourite but any works
  • 1 cup water (you may need more than this if you add additional items like raisins or seeds)
  • 6 tbsps pure maple syrup
  • 2tsp vanilla extract

For the chocolate icing:

  • 2 tbsps coconut oil or nut butter
  • 2 tbsps maple syrup
  • 1.5 tbsp cocoa powder


  1. Soak the chopped dates in freshly boiled water for at least 1 hour
  2. Drain the dates, and tip into a saucepan with the nut butter, maple syrup, vanilla essence and water. Heat very gently. Mash the dates with a fork or potato masher until they’re as puréed as you can get them, and incorporated into the other ingredients
  3. Once this is all combined, pour into a bowl with the oats and any thing else you’re adding, and stir until all is combined
  4. Press into a greased 24cm/9inch square tin, pushing it into all the corners and smoothing down with the back of a spoon, and put in the freezer to set
  5. Make the icing by adding all the ingredients to a saucepan and heating gently until combined. If it’s thicker than you’d like, add a little water. Once the flapjack is set and firm, drizzle over the icing and cut into 12 squares.


  1. frugalfeeding 7th May 2015 / 10:55 am

    Awesome recipe – these sound great and really easy, which is the main thing!

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