These peanut butter bars are a cross between flapjack and granola bars, with chewy, peanutty oats and toasted almonds and seeds for a bit of crunch. You could also add some raisins or any other dried fruit that tickles your fancy! These yummy bars are also free from refined sugar, as my sister has still given up refined sugar for Lent! They use the natural sweetness of dates, which we’re making into a puree, as a sweetener, which along with the peanut butter (remember to use a really natural one without palm oil), makes them perfectly sweet enough.
They work just like a normal flapjack, except instead of melting butter, golden syrup and sugar, we’re melting coconut oil, peanut butter and date puree to stir into the mixture of oats, seeds and flaked almonds. These are perfect for an afternoon snack, as the absence of refined sugar means they won’t give you any crazy sugar highs and lows, and the oats will help to keep you full for longer.
Peanut butter flapjack bars:
- 8 medjool dates
- 100g porridge oats
- 50g toasted flaked almonds
- 25g sunflower seeds
- 25g pumpkin seeds
- 30g coconut oil
- 40g crunchy natural peanut butter
- Put the dates in a saucepan with 200ml of water and bring to the boil. Cook the dates until really soft and falling apart, then blend to a puree in a food processor.
- Tip the oats, seeds and flaked almonds into a mixing bowl and stir.
- Melt the coconut oil over a gentle heat, then stir in the peanut butter until combined.
- Mix in the date puree until you get a smooth mixture, then add to the dry ingredients and stir until everything is coated.
- Tip the mix into the lined tin and bake for 20 minutes until golden brown and firm to the touch. Leave to cool for 10 minutes then tip out of the tin and cut into bars.