Ingredients

• Ingredients 200g rolled oats 250g of dates, finely chopped or whizzed in a food processor 100g bar of dairy-free chocolate, cut/broken into pieces 60g dairy-free spread 3 tablespoons of agave nectar/maple syrup 1 heaped tablespoon of desiccated coconut

Preparation

• Method Preheat the oven to 180 degrees C, and spray a medium-sized rectangular dish with oil Put the dairy-free spread and syrup in a pan and heat gentle until melted Add the dates and desiccated coconut and stir before switching off the heat Add the oats, and mix thoroughly until the mixture is evenly coated Add the chocolate, and also the fine dust/crumbs left over from breaking it up Mix into the mixture, don’t worry if it begins to melt, this will help to bind the mixture Spoon into your dish, and press it down as much as possible with the back of a spoon Bake for 20-25 minutes depending on your preferred consistency (longer for crunchier) Remove from the oven, allow to cool to room temperature Place in the fridge for an hour or so to firm up enough for cutting Cut into 12 slices and enjoy! Notes For the dish size, I used one that’s 18cm x 23cm but sizes can vary slightly.  You may have to adjust cooking times if the overall size is much different as smaller dishes will make a thicker flapjack that may need cooking longer. If you want to, you can remove the flapjack from the oven about 15 minutes into the cooking time, and carefully turn it out onto a flat baking sheet, so as to cook it more evenly on the underside.  This isn’t essential though, and if you do decide to, be very careful as it will still be quite crumbly.