2 Spoons/ Baking & Snacks/ Batch Cooking/ Vegan

Cranberry, Walnut & Dark Chocolate Flapjacks

These are a great treat to keep hunger at bay and your energy levels up. Free from refined sugars, these flapjacks are just as delicious as the less healthy kind and are naturally sweetened with chopped dates, cranberries and a little dark chocolate.

Fibro Food Fairy

Reasons to try this recipe:

  • A healthier alternative to highly processed, sugary, “free from” shop bought alternatives.
  • Great for when you are out and about and there are no options for a filling snack that is both dairy, gluten and soya free.
  • Quick, easy and cheap to make.
  • Packed with Fibro Fabulous Ingredients including:
    • Walnuts, rich omega-3, with reported anti-inflammatory properties
    • Sunflower seeds which contain essential B vitamins necessary for energy production and a healthy nervous and immune system.
    • Blackstrap molasses contains iron which helps to transport oxygen throughout the body.
    • Dark chocolate, cacoa and oats may help reduce stress and anxiety as they increase our serotonin levels and contain tryptophan, an amino acid thought to have a mood boosting properties.

Free From Information:

• Dairy free
• Egg free
• Gluten free
• Soya free
• Refined sugar free
• Vegan

Cranberry, Walnut & Dark Chocolate Flapjacks

1 Spoon2 Spoons3 Spoons4 Spoons5 Spoons (1 votes, average: 5.00 out of 5)
By Fibro Food Fairy Serves: 12-16
Prep Time: 10 minutes+ soaking Cooking Time: 35-40 minutes

These are a great treat to keep hunger at bay.


  • 150g finely chopped dates (see Fibro Food Fairy tips)
  • 75g walnuts
  • 50g sunflower seeds
  • 50g dark organic dairy free chocolate (70%-90% cocoa solids)
  • 110g coconut oil, melted
  • 1 tablespoon blackstrap molasses
  • 2 level tablespoons cacoa or good quality cocoa powder
  • 50g ground almonds
  • 75g dried cranberries
  • 250g gluten free porridge oats



Place the chopped dates into a heatproof bowl and cover with 110mL of boiling water. Set aside and leave to soak for half an hour.


Meanwhile place the walnuts, sunflower seeds and dark chocolate into a food processor and pulse to roughly chop into small chunks. Transfer to a large mixing bowl.


After the dates have been soaking for 30 minutes transfer to the food processor and blend to a purée. Add the date purée to the walnut mixture along with the rest of the ingredients. Use a wooden spoon to mix and combine.


Transfer to a brownie tin lined with greaseproof paper and bake in a preheated oven, at 130°C fan, for 35-40 minutes until golden brown.


Leave in the tin to rest for a few minutes before using the edges of the greaseproof paper to lift the flapjacks out and transfer to a wire rack to cool completely. It is best to slice the flapjacks whilst they are slightly warm. Once cooled, the flapjacks can be stored in the freezer or eaten straightaway.


FIBRO FOOD FAIRY TIP: it is possible to buy preprepared chopped dates in some supermarkets however these may be a little hard to come by. As the dates will be blended in the food processor after soaking it doesn’t matter if you can’t get hold of the preprepared chopped dates. FIBRO FOOD FAIRY TIP: if you don’t have any greaseproof paper a good quality non-stick tin should be okay to use. However, using greaseproof paper makes it easier to remove the flapjacks and saves on washing-up. FIBRO FOOD FAIRY TIP: I find it easier to use my hands when pressing the mixture into the tin as it means that you can get into the edges and corners.

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