Tahini Date Flapjacks: Healthy Vegan Oat Bars

Basket of tahini date flapjacks. A bite out of one on the side.

5 from 3 votes

Tahini Date Flapjacks: Healthy Vegan Oat Bars

Sweet, soft and irresistibly chewy, these homemade tahini date flapjacks are a wholesome treat made without refined sugar and only good fats. Not only are they plant-based and highly nutritious, but you can easily make them gluten-free. Just use certified gluten-free oats. Perfect for a delicious and filling healthy snack.

Prep Time10

Cook Time20

Boiling Time10

Course: Snack

Cuisine: British

Keyword: dates, flapjacks, gluten-free, oats, tahini, traybake, vegan

Servings: slices

Calories: 217kcal

Author: Choclette @ Tin and Thyme

Equipment

Ingredients

100 g dates ready pitted dried ones - chopped
1 orange zest and juice - organic if you can, otherwise unwaxed
75 g coconut oil
75 g tahini
75 g coconut sugar or unrefined brown sugar
1 pinch fine sea or rock salt
250 g rolled oats (porridge oats) gluten-free if needed

Metric - US Customary

Instructions

First zest the orange and place in a medium sized saucepan. Then, using the same saucepan, either soak the dates in the orange juice overnight or simmer them gently for ten minutes or until the dates are soft.
1 orange, 100 g dates
Once the dates are soft, add the coconut oil and tahini and warm over a gently heat until they're melted.
75 g coconut oil, 75 g tahini
Add the sugar and salt and mix well. Remove from the heat.
75 g coconut sugar, 1 pinch fine sea or rock salt
Using a stick blender, briefly blitz the date mixture. A few small pieces of date in the mix is good, but most should be blended.
Meanwhile blitz 100g of the oats into flour. Mix this together with the remaining oats into the date and tahini mixture. Stir until all of the oats are coated. If the mixture is too dry, add a tablespoon of warm water.
250 g rolled oats (porridge oats)
Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Tip the mix into a lined 20 x 20 cm (8 x 8 inch) square baking tin, or lightly oiled silicone mould. Press it down firmly with the back of a spoon until you have an even layer.
Place the tin on the middle shelf of the oven and bake for 20-25 minutes. The tops should be firm to the touch and just golden, but not brown.
Allow to cool for ten minutes in the tin, then turn out onto a board and cut into twelve slices. Leave to cool on a wire rack.
Once cool, store in an airtight container for up to six days.

Notes

If using medjool dates, there's no need to soak them, but do remove the pits.

As an alternative to coconut oil, use 80ml (⅓ cup) of extra virgin olive oil instead.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition