Vegan Flapjacks

Course Snack


  • 3 Ripe Bananas
  • 2 tbsp Vegetable Oil
  • 2 tbsp Unsweeted Plant Based Milk
  • 55 gms Maple Syrup
  • 75 gms Nut Butter
  • Pinch Sea Salt or Rock Salt
  • 25 gms Mixed Nuts (Cashews, Almonds, Brazils)
  • 200 gms Porridge Oats
  • 50 gms Mixed Seeds (Pumpkin, Sunflower)
  • 75 gms Raisins
  • 70 gms Tony's Dark Chocolate


  • Preheat oven to 180 C and line a 20x20cm baking tray with reuseable parchment paper
  • Place the bananas, oil, milk, nut butter, salt and cinnamon in a food processor and blitz until you have a smooth batter (Pour Into a bowl)
  • Roughly chop the nuts then add to the batter along with the seeds, oats and raisins. Stir well to make a thick mixture, which you can press into a lined tin
  • Bake in the oven for between 20-30 minutes until golden. If you like them softer bake for just 20 minutes. If you prefer a drier, crisper flapjack then leave in longer. 
  • Take the Flapjacks out of the oven and remove from the tin but leave on paper.
  • Now melt the Tony’s chocolate in a heatproof bowl over some simmering water or in the microwave in 15 seconds burst.
  • Drizzle the melted chocolate all over the flapjacks covering them as evenly as you can. Allow the chocolate to cool and set before serving.