Posted in Recipes on 30.04.2019
Chocolate Peanut Butter Flapjacks
prep: 20 mins / cook: 30 mins / inactive: 0 mins / total: 50 mins / quantity: 15-18 squares Print recipe?
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.
If you make these Chocolate Peanut Butter Flapjacks or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Chocolate Peanut Butter Flapjacks
prep: 20 mins / cook: 30 mins / inactive: 0 mins / total: 50 mins / quantity: 15-18 squares
- 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
- 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
- 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
- Add the vanilla extract, peanut butter and agave syrup and blend to a smooth runny paste
- Into a large bowl put the oats and roughly chopped peanuts
- Add the date paste and mix well, coating the oats and nuts
- 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!
- Spoon into your prepared tin and push out to the edges, flattening the surface as you go
- Bake for 30 minutes until set and lightly golden
- Cool before lifting out of tin and cutting into squares. Store in an airtight container at room temperature
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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