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Chocolate Peanut Butter Flapjacks - sticky, chewy, nutty, chocolatey perfection! Sweetened with dates and agave syrup these are a great grab and go breakfast or a delicious afternoon treat! #veganrecipes #veganbaking #veganbreakfast #healthytreat | Recipe on thecookandhim.com

Chocolate Peanut Butter Flapjacks

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Quantity: 15-18 squares

Ingredients

  • 10 dates – stone removed
  • 1/3 cup (75g) vegan butter or coconut oil
  • 1 tsp vanilla extract
  • 1/3 cup (100g) smooth peanut butter
  • 1/4 cup (60g) agave syrup
  • 3 cups (320g) rolled oats
  • 1/3 cup (55g) peanuts – very roughly chopped
  • 1/2 cup (100g) dairy free chocolate chips
  • Stick blender / stand blender / or food processor

Instructions

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line a 9 x 9 inch (23 x 23 cm) tin with baking parchment
  2. Put the stoned dates into a heatproof bowl and cover with 2/3 cup (150ml) boiling water. Add the vegan butter or coconut oil and set aside for 10 minutes to soften the dates and melt the butter/oil. If you're using a stand blender put all these ingredients directly into the blender cup before leaving to soften
  3. Add the vanilla extract, peanut butter and agave syrup and blend to a smooth runny paste
  4. Into a large bowl put the oats and roughly chopped peanuts
  5. Add the date paste and mix well, coating the oats and nuts
  6. Stir in the chocolate chips - I add these after everything else to allow the date paste to cool enough so that it doesn't just melt the chocolate chips!
  7. Spoon into your prepared tin and push out to the edges, flattening the surface as you go
  8. Bake for 30 minutes until set and lightly golden
  9. Cool before lifting out of tin and cutting into squares. Store in an airtight container at room temperature

Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-peanut-butter-flapjacks/