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gluten-free flapjacks

Cranberry, walnut and dark chocolate gluten-free flapjacks

Prep Time 10 minutes
Calories 217 kcal
Author Charlotte Davies


  • 150 g finely chopped dates (see tips)
  • 75 g walnuts
  • 50 g sunflower seeds
  • 50 g dark organic dairy-free chocolate (70-90% cocoa solids)
  • 110 g coconut oil, melted
  • 1 tbsp blackstrap molasses
  • 2 tbsp cacao or good quality cocoa powder
  • 50 g ground almonds
  • 75 g dried cranberries
  • 250 g gluten-free porridge oats


  1. Place the chopped dates into a heatproof bowl and cover with 110ml (4fl oz) boiling water. Set aside and leave to soak for half an hour.

  2. Meanwhile, place the walnuts, sunflower seeds and dark chocolate into a food processor and pulse to roughly chop into small chunks. Transfer to a large mixing bowl.

  3. After the dates have been soaking for 30 minutes, transfer to the food processor and blend to a purée. Add the date purée to the walnut mixture along with the rest of the ingredients. Mix and combine. Preheat the oven to 130oC/Gas Mark 1.

  4. Transfer to a brownie tin lined with greaseproof paper and bake in the oven for 35-40 minutes until golden brown.

  5. Leave in the tin to rest for a few minutes, before using the edges of the greaseproof paper to lift the flapjacks out. Transfer to a wire rack to cool completely.

Nutrition Facts
Cranberry, walnut and dark chocolate gluten-free flapjacks
Amount Per Serving
Calories 217 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6.6g41%
Sugar 6.9g8%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.