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Recipes - Date and Coconut Butter Flapjacks

By Holly Taylor BSc(Hons) DipCNM MBANT

Date & Coconut Butter Flapjacks


Oats are a rich source of beta glucans, a type of soluble fibre that have been shown to help keep LDL cholesterol - the bad type - in the healthy range. However, traditional flapjacks, which are high in sugar and cholesterol-laden butter, are not exactly a prescription for wellbeing! That’s why in our heart-healthy version we use dates and coconut butter – a much healthier fat that doesn’t raise cholesterol levels.


  • 170g chopped dates
  • 140ml of boiling water
  • 170g Omega Excellence Organic Virgin Coconut Butter
  • 3tbsp black strap molasses
  • 340g oat flakes
  • 150g chopped nuts and / or seeds  


  1. Preheat the oven to 180°C.
  2. Line a 20x30cm deep baking tray with baking paper.
  3. Place the dates and boiling water in a medium sized saucepan. Simmer over a low heat for 1-2 minutes, stirring continuously until the water is absorbed and the dates resemble a paste.
  4. Add the coconut butter and molasses to the hot date mixture and mix well.
  5. Next, add the oat flakes and nuts / seeds into the pan. Use a wooden spoon to work the oats and seeds into the other ingredients.
  6. When the ingredients are well mixed, transfer the flapjack mixture to the lined baking tray. Press the mixture into the tray with a clean metal spoon, ensuring an even depth and smooth surface.
  7. Cook the flapjack in the preheated oven for 15-20 minutes until the top is golden brown.
  8. Remove the tray from the oven and, while the mixture is still warm, use a sharp knife to cut the flapjack into 10 squares. Leave the mixture to cool in the tray.
  9. The cooled flapjacks can then be transferred to an airtight container where they will keep for about 5 days. 

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