Chococo's Datey Oaty Slices

Serveslots (Makes c16 squares - depends how big or small you cut them!)

Minutes60

Difficulty3/10

Date paste ingredients:

400g dates – roughly chopped (block dates work just as well for this recipe as loose dried dates)
250g water
Zest of ½ a lemon

Flapjack ingredients:

350g porridge oats
½ teaspoon baking powder
¼ teaspoon sea salt - crushed
200g unsalted butter or vegan block (if you want to make it vegan)
80g soft light brown sugar
3 level tablespoons golden syrup (top tip - do NOT add too much syrup as it will make the flapjack too sticky & sweet!

Method

Preheat oven to 170 C
Mix the baking powder & sea salt in with the oats & set aside
Put the dates, water & lemon zest into a pan & gently heat for a few minutes so that the dates absorb the water
Take off the heat & use a potato masher or blender to mash the dates mixture into a smooth paste
Put the date paste into a flat dish to help it cool quickly
In the same pan, melt the butter (or vegan block), sugar & syrup until melted thoroughly
Pour the oats mixture into the pan of melted butter mixture & mix thoroughly to coat all the oats
Spread half the oat mixture into the bottom of the tin
Layer the date paste on top – be careful, it’s sticky! Use the back of a metal spoon to help flatten it!
Then finish off with the remaining oat mixture & pat down gently (don’t flatten it too hard but aim for a flat top which covers the date mix)
Bake for c30 minutes until golden brown on top
Leave to cool completely before cutting into pieces and enjoy with a hot chocolate or a coffee!