These Chocolate Peanut Butter Flapjacks are sticky, chewy, nutty, chocolatey perfection!  Sweetened with dates and agave syrup this is a great grab and go breakfast or a delicious afternoon treat!

Flapjacks shouldn’t be healthy.  Normally they’re laden with golden syrup and should be enjoyed sparingly.  With a big cuppa something hot. There are also disagreements about whether they should be rich and buttery or drier and crunchier.

Me I prefer them soft and chewy.  And using dates and agave syrup keeps them a little bit healthier but just as sweet and unctuous.

And they were so good my little kitchen helper insisted on getting involved.

This might not seem like a big deal but when we met (many moons ago now) he really didn’t cook.  At all.  Reheat, yes.  Cook, no.  Nothing from scratch.  And most definitely no baking.  Now he actually WANTS to get involved.  He chops and everything!

I’m also a great lover of people cooking for me.  Not that I don’t enjoy my own cooking (a little too much) but I truly bottom of my heart appreciate someone cooking for me.  Phil’s boss and her son (hi Fay and Adam!) made us scones and flapjacks at the beginning of this year and I could have cried.  Not only were they damn delicious but that someone had taken the time to cook for me <3

And Phil cooking is a good way to make sure my instructions are coherent and I’ve not missed anything.  It’s also a great excuse to eat more peanut butter flapjack!

I’ve used vegan chocolate chips in this peanut butter flapjack recipe but you could easily swap for sultanas or other dried fruits.

I originally tried making these with bananas in the mixture.  But they were less chewy and more like a baked oats.  I wanted that chewyness associated with a good flapjack recipe.

If you want it extra chocolatey you could also add a couple of spoons of raw cacao powder.  I love this stuff, it’s not at all sweet but it packs so much chocolate flavour from only a small amount.

These are also most definitely easy flapjacks to make – just one bowl, one saucepan and one blender.  I used a stick blender (that’s almost as old as me but still going strong!) but you can use a stand blender like a Nutribullet or a food processor.  The dates need to be blended to a puree so you get their lovely sweetness running through the whole flapjack recipe.

Keep them in an airtight container at room temperature ready for a post dinner dessert, a super quick (and yummy) breakfast, an afternoon chocolatey peanuty treat or any flipping time of the day you fancy!  Totally hitting the spot all day long.

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