Flapjacks

Ingredients

250 grams coconut flakes
250 grams oats
100 grams sunflower seeds
100 grams walnuts
1 (400 millilitre) tin
coconut milk
10 dates, pitted
3 ripe bananas
30 grams coconut oil
300 grams berries
1 teaspoon vanilla powder
Parchment paper

Method

Line a 30 x 22 cm rectangular cake tin with parchment paper. In a large mixing bowl, stir together walnuts, sunflower seeds, coconut flakes and oats. Set aside. Blend together dates, bananas, honey, vanilla, coconut oil and coconut milk in a food processor until smooth. Add the blended mixture to the oats and mix well. Add berries, stirring gently until combined. Press mixture into the lined cake tin. Smooth over using the back of the spoon. Refrigerate for 3 hours or overnight until firm. Slice to serve.

Active time: 20 minutes

Total time: 3 hours, 20 minutes

Yield: 24 pieces (vg)