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No Bake Refined Sugar-free Flapjack


Preparation Time
30 minutes

Cooking Time
None. Refrigerate for 30 minutes

6 - 8

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 8 medjool dates (pitted) or 8 prunes
  • 40g dried cranberries
  • 200ml water
  • 5 tbsp. Lucy Bee Coconut Oil
  • 200g gluten free oats
  • 25g crushed walnuts
  • 25g pumpkin seeds
  • 1 tsp. Lucy Bee Cinnamon Powder
  • 1 tbsp. lucuma powder


  1. Begin by adding the dates (or prunes) and cranberries to a saucepan with water and 1 tbsp. Lucy Bee Coconut Oil. Bring to the boil on a medium heat, then simmer until a sticky consistency. Use a potato masher to break down the fruit. Once ready, pour this mix into a large mixing bowl.
  2. Add the oats, remaining Lucy Bee Coconut Oil (melted), walnuts, pumpkin seeds, Lucy Bee Cinnamon Powder and lucuma powder and stir together well.
  3. Tip the mixture onto a baking tray and refrigerate for 30 minutes.
  4. To serve, cut into squares.
  5. We've served ours with equal amounts of melted Lucy Bee Coconut Oil and Lucy Bee Cacao Powder as a dip.

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