Liam Charles' recipe for vegan flapjacks

Whether for breakfast or just a snack, these vegan bars are a massive crowdpleaser. They’re pretty healthy and proper tasty, so once your pals try them, you know they’ll be coming back for more. After all, nothing is better than a snack filling.

Prep 10 min
Cook 50 min
Makes 18

350g medjool dates, stoned
220g vegan soya spread
110ml agave syrup
100g pecans, chopped
120g raisins
90g mixed seeds
300g porridge oats (if need be, check the packet to make sure they’re not contaminated by gluten)

Heat the oven to 190C (170C fan)/375F/gas 5, and line a 20cm x 30cm, high-lipped baking tin with greaseproof paper.

Tip the dates into a food processor and whizz – you want them to be finely chopped and sticking together in clumps.

Put the soya spread, syrup and dates in a large saucepan over a gentle heat, and stir until the spread has melted and the dates are well coated.

Remove from the heat, add all the remaining ingredients and mix well.

Spoon into the lined tin, level the top with the back of a spoon and bake for 35–40 minutes.

Remove from the oven and leave to cool in the tin before cutting into generous wedges. Store in an airtight container, ready for daily munchies.