Choc Flapjacks

Choc Flapjacks


  • 1 + 1/4 cups dates
  • 1/2 cup dairy-free butter
  • 3 tablespoons agave syrup
  • 1 + 3/4 cups oats (for a free-from alternative, use teff or amaranth) 
  • 1/3 cup raisins
  • 1/3 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1 bar NOMO Dark Chocolate
  • 1 bar NOMO Fruit & Crunch
  • 1 bar NOMO Caramel and Sea Salt
  • 1 bar NOMO Creamy Choc 

Vegan and Allergy Friendly


  1. Preheat your oven to 200c and grab yourself a large saucepan.
  2. Chop your dates as finely as you can or blend them into little pieces and get them melting in the saucepan.
  3. Add the butter and agave syrup, keep on the heat and mix until it’s a lovely sticky goo.
  4. Once it’s a smooth, sticky goo, take it off the heat and pour in the raisins, cranberries, pumpkin seeds and oats.
  5. When it’s all mixed properly, grab your tin either grease it or use some greaseproof paper (I use paper and use it to wrap my flapjacks in it).
  6. Bake for 15 minutes and leave to cool.
  7. Once it’s cool, start heating the NOMO Dark Chocolate either in the microwave or in a glass bowl over a saucepan of hot water until it’s smooth, melted choc and spread it over the flapjack.
  8. Top with chopped up chunks of the 3 smaller bars. Let it set.
  9. Cut into slices and enjoy with a cuppa!

Chef: Amy


NOMO is proud to support those living free-from and vegan lives, and so there’s a recipe for everyone here! We all have different requirements, so please do double-check the ingredients to ensure that they are appropriate for you. For any queries please contact us at We can’t wait to see what you create!