RECIPE: Cashew & Date Fridge Flapjacks

Makes 24 small (2cm x 2cm) squares

• 2 cups rolled oats
• 3/4 cup soft pitted dates (you can use 1/2 cup of medjool if you want or see below for my trick to soften up regular dates)
• 1 cup cashews
• 1/3 cup cashew nut butter
• 1/3 cup pure maple syrup
• 2 tablespoons coconut oil
• a pinch of cinnamon 

1. Preheat the oven to 180° C.
2. Take a small pan and pour in your dates, add 1cm of boiling water to the pan, cover with a lid and simmer on a gentle heat for 4 minutes, turn the heat off and leave to steam.
3. Add the oats to a lined baking tray and toast them on their own for around 10 minutes, give the tray a shake then toast for a further 5 minutes. Leave to cool.
4. On a separate tray pour out your cashews and pop them into the oven to roast for 5-7 minutes until aromatic and lightly golden. Leave to cool slightly then chop to a fine rubble or quickly pulse in a food processor.
5. Pour out the excess liquid from your squishy, soft dates then add the coconut oil and maple syrup to the pan. Use a hand blender to puree to a smooth paste then mix in your cashew butter.
6. Toss together your oats and toasted cashew pieces in a large bowl, add the cinnamon then pour over your sticky date paste and mix everything together. Pour the mix into a brownie tin (I sometimes use a foil one out of sheer, disposable laziness) and use a spatula to press it down and smooth it out. Place into the freezer for 30 minutes to an hour.
7. Once firmed up, tip out onto a chopping board and use a large knife to cut squares. Store in the fridge for up to 2 weeks or in the freezer for up to 3 months, take out and allow to warm for 15 minutes or so before serving.