Cashew & Date Fridge Flapjacks

cashew flapjacks
  • Prep in 15 minutes (+ 30 minutes freezing)
  • Cook in 20 minutes

A simple afternoon snack that isn’t loaded with sugar & syrup, these fridge flapjacks are simply delicious.

Key Facts

  • Makes 24 small (2cm x 2cm) squares
  • Low Sugar
  • Family Friendly
  • Prep Ahead


  • 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. 01

    Preheat the oven to 180°C.

  2. 02

    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. 03

    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. 04

    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.

  5. 05

    Leave to cool slightly then chop to a fine rubble or quickly pulse in a food processor.

  6. 06

    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.

  7. 07

    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.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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