Superstar This project was by Crafty Superstar #180: Totally Nuts

About this project

Pretty Easy

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Wrotham, England, GB
Rawsberry Cheezcake
Mint Choc chip slices
Chocolate nut truffles (Ferrero Raw-chers)
Chocolate, Coffee & Peanut Brittle mini cakes
A different take on the traditional flapjack

These are a healthier option to the traditional flapjacks and full of crunch from the nuts. Just another little snack to have around when feeling peckish or to curb those sugar craving from time to time.

In my recipe I've used gluten free oats and free from puffed rice. I also like to use at least 70% dark chocolate and with the least amount or no refined sugar.


  • Step 1

    In a large bowl mix together the oats, puffed rice, almond flakes and toasted coconut flakes then set aside.

  • Step 2

    In a blender or hand help processor, blend the dates, peanut butter, maple syrup and melted coconut oil until it forms a soft, slight chunky paste. This doesn't have to be completely smooth.

  • Step 3

    This part you'll need to get your hands stuck in. Place the date peanut butter paste into the oat and rice mixture and mix well. It may seem a little dry but we don't want a fully wet mixture.

  • Step 4

    Once combined, place the mixture into a lined dish. I use a rectangular pyrex dish (roughly 24cmx34cm) or a square dish (24cmx24cm)

    Spread the mixture out evenly, before pressing down sprinkle the whole almonds, cranberries and chopped dark chocolate on the top. Now press down firmly with a wooden spoon or a potato masher works best so that the mixture is compacted and the toppings are pressing into the mix. Place in the fridge for 15-20min.
    Cut into bars or squares to the desired size and enjoy.

  • Step 5

    Optional* Once you've pressed the mixture you can then place it in the over at 180c for 10-min or until it turns slightly golden brown on the edges. Take out of the oven, cool then cut.

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Kimya J.

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