ANTONIA X GALLINEE – Date & Chocolate Bars
1st June 2018
Baking has never really been my forte, but flapjacks are forgiving and allow for a jumble of ingredients to come together as something delicious. My mum has made many variations at times but these are some of my favourites. The dates and maple syrup give smoky sweetness with decadent chocolate and a dense, nutty texture. Save any debris and crumbles in a jar to act as a delicious granola sprinkled on top of yoghurt or fruit.
Gluten free, dairy free and vegan.
Prep Time: 20 minutes
Total Time: 50 minutes
• 40grams of Medjool dates, pitted and chopped
• 250ml pure maple syrup
• 2 tablespoons coconut oil
• 200grams rolled oats (gluten-free if necessary)
• 175grams mixed nuts – almonds, hazelnuts, pecans, cashews
• 2 tablespoons sesame seeds
• 2 tablespoons flax seeds
• 100grams dark chocolate, chopped
• a generous pinch of sea salt
Heat the oven to 180C and prepare a (roughly 8 x 4inch) tray by greasing or lining with baking parchment.
Place the dates and maple syrup in a small pan and warm on medium to high heat, allow to boil, stirring often for around 8 – 10 minutes until the dates are soft and reduced. Add the coconut oil until melted.
Mash the date and maple syrup mix with a fork until as smooth as possible. You could also use a food processor.
Toss the oats, nuts, seeds, chocolate and salt together in a large bowl. Add the maple date mixture and stir until thoroughly combined.
Press firmly into the lined pan to compress it as much as possible.
Bake for 20 – 30 minutes until it has darkened slightly and has firm edges.
Allow to cool thoroughly on a wire rack before slicing.