Vegan Banana Bread Flapjacks

I’m going to keep this raw and sweet just like my Vegan Banana Bread Flapjacks. You heard it right, this is a completely raw cake, it has all the amazing flavour of banana bread and what’s more is, it is a healthy recipe so comes guilt free! These are great for helping you with a change of diet as they can be stocked in the freezer and taken out 15 minutes before eating, meaning they satisfy the prowling sweet tooth before temptation really kicks in! So, if you are trying to eat healthier or transitioning across to a vegan diet then this could be a dessert staple.

What are you waiting for … get whipping these up and stacking that freezer! 😊

You will need:

100g rolled oats

100g almonds

100g walnuts

2 tbsp of chia seeds

1 tsp of maca powder

15 medjool Dates

2 frozen bananas

6 tbsp of hot water

3 tbsp of almond milk

Half a tsp of almond flavouring

2 tbsp of coconut oil

Good few squirts of date nectar (to taste)

Handful of pecans to decorate

Parchment paper

A cake tin or dish (ideally square) approx. 20cm x 20cm or a baking loaf tin will work.

Right to the recipe!

Ensure to take all the pips out of the dates before starting.

Soak the medjool dates in approx. 6 tbsp of hot water in a bowl for 10 minutes. This will help soften the dates and give the flapjacks that gooey chewy texture. Once soaked put the dates in a separate dish and keep the date water to one side; we waste nothing here!

Blend the almonds, walnuts, chia seeds and maca powder using a blender. This will form a fine crumb and as soon as its blended, transfer to a large bowl.

Then separately add to the blender: the dates, 2 frozen bananas, add 3 tbsp of the date water (use more if needed), almond milk, almond flavouring, and the coconut oil. Blend together which should give you a caramel-coloured gloopy mixture. If it is lacking in gloop, then add some extra date water to the mix until you are happy with the consistency!

Now add the wet mixture to the bowl of ground nut crumbs and mix thoroughly with a spoon.

In a separate bowl add 100g of oats and a good helping of date nectar. Mix together so all oats are covered and then add this to the main mixture and stir so all ingredients combine.

Transfer the mixture into a cake tin lined with parchment paper and smooth over to create a firm, sticky slab. Using a knife divide the slab into squares (only on the surface, don’t cut all the way through). Then in the centre of each square push a pecan nut in the mixture.

Freeze for one hour.

Take the tray out the freezer and cut the slab into squares using a sharp knife and cutting board.

Let the flapjacks defrost for 15-20 minutes before eating. If you leave the cakes in the fridge the cakes can get sticky and don’t keep firm, so I prefer to keep these in the freezer and take them out as and when I fancy.

…And so there you have it, a fool proof tasty dessert recipe for all to enjoy!

Easy-peasy Vegan Freeze-y!