27 August 2015

Salted Caramel Peanut Butter Flapjacks

Salted Caramel Peanut Butter Flapjacks

Last night my mum and I watched the third episode of this years Great British Bake Off and since then she has been dropping hints about how I should do some baking - that's if you call "I really fancy some cake and a cup of tea" a hint. Anyway I went into the kitchen, got whatever things I had that I could make a sweet treat from, managed to make a salted caramel peanut butter sauce from the last of the dates, peanut butter and soy milk and then mixed in some oats before baking and the result was sweet, salty and chewy flapjack bites that contain only 6 ingredients and are the perfect snack food for packed lunches or picnics!
Salted Caramel Peanut Butter Flapjacks
These really are so simple to make, taking only 20 minutes from start to finish with no speciality ingredients or refined sugar. I brushed the top of the flapjacks with a little vegan sunflower spread before baking for the taste but also to ensure that they did not dry out whilst in the oven and stayed deliciously chewy inside! If using salted peanut butter then you won't need to add any extra salt, but if not then add around 1/4 tsp. I've also added a link for the printer friendly version of this recipe, should you want it!
Salted Caramel Peanut Butter Flapjacks | Yield: 16 | Time: 20 mins

You'll need:

  • Food processor/blender
  • 8x8 baking tin
  • Grease-proof paper
  • Spatula
  • Cup measures


1/2 cup soft pitted dates (15)
1/2 cup non-dairy milk (soy, hemp, almond etc)
1/4 cup natural peanut butter
1/4 tsp salt
1 3/4 cup rolled oats
2 tsp dairy free butter/spread


  1. Pre-heat the oven to 180°C and line an 8x8 baking tin with grease-proof paper.
  2. Add the dates, milk, peanut butter and salt to the blender and blitz until smooth. Mix in the oats and spread out evenly into the baking tin, brush over the sunflower spread and bake in the oven for 15 minutes. 
  3. Leave to cool slightly then cut into 16 squares and store in an air tight container until ready to eat. These are best enjoyed within 3 days of baking!
Cassidy xx

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