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Raw vegan flapjack snacks
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Total Time:
30 minutes
These energy balls are packed with iron-rich dates, protein-packed seeds, and omega-3-rich nuts for a nutritious and delicious boost.
Ingredients:
  • 100 g unsalted pecans
  • 100 g unsalted hazelnuts
  • 20 g mixed seeds such as linseeds, chia
  • 180 g Medjool dates
  • 100 g mixed dried berries such as blueberries, cranberries, sour cherries
  • 200 g porridge oats
  • 2 tablespoons oil (I like walnut oil)
  • 1-2 tablespoons maple syrup
Instructions:
  • Combine 100g each of unsalted pecans and unsalted hazelnuts, 20g of mixed seeds, destoned 180g of Medjool dates, and 100g of mixed dried berries in a food processor. Pulse until chopped. Mix in 200g of porridge oats, 2 tablespoons of oil, and 1–2 tablespoons of maple syrup until combined but still textured. Using a 5cm pastry cutter, divide mixture into 24 portions. Press firmly into the cutter to shape each portion into a round flapjack. Store in an airtight container for up to 2 weeks, or freeze for later use. Use any broken pieces as a breakfast topping.

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