Raspberry & Coconut Flapjack Bites

Flapjacks are a favourite sweet treat enjoyed by many. These mini raspberry and flapjack coconut bites are quick, easy to make, and ideal for picnics. Naturally sweet, dates provide a good source of fibre which is important for maintaining gut health. Pecans, walnuts, peanuts and flaxseed are high in essential fatty acids and protein, both of which keep you satiated and hunger at bay.

These homemade flapjack balls are great for a mid-afternoon pick-me-up. Dates are rich in natural sugars giving a quick hit of energy for those sluggish moments. Oats are full of soluble fibre, which encourages the gradual release of energy from food and sustains your energy levels for longer. Walnuts, pecans, peanuts, and flaxseed are high in protein and essential fatty acids, both promoting satiety and keeping those hunger pangs at bay.

Servings: 30 pieces

Ingredients

• 18 medjool date stones removed
• 50 grams walnuts finely chopped
• 50 grams pecans finely chopped
• 80 grams flaxseed white part only
• 150 grams of peanut butter
• 50 grams of coconut oil melted
• 3 tbsp desiccated coconut 150g extra for coating
• 250 grams gluten-free oats
• 2 tbsp maple syrup
• 1 tsp sea salt
• 30 freeze-dried raspberries

Instructions

Place the 150g of desiccated coconut into medium-sized frying pan and gently heat until the coconut turns golden brown (keep an eye on it as it can quickly burn). Remove from heat and decant into a wide bowl.
Roughly chop the dates and put them into a small saucepan with a splash of water. Gently heat, stirring continuously, until the dates turn into a paste. Set to one side.

Place the oats, flaxseed, coconut, raspberries, salt and nuts into a medium-sized bowl. Add the maple syrup, peanut butter, and coconut oil and mix until thoroughly combined and a dough is formed.

Using a teaspoon, scoop out some of the dough mix and roll between the palms of your hands to form a ball. Pop the ball into the bowl of toasted coconut and roll the ball around to evenly coat in the coconut. Repeat this with the remaining dough until all the mixture has been used.

They can be stored in an airtight container for up to 10 days. Alternatively, pop them into the freezer and take out to defrost for an hour at room temperature.

Notes
Allergens: nuts, berries.