Salted Caramel & Coffee Flapjacks

Salted Caramel & Coffee Flapjacks

Every week I post a sweet or savoury, healthy recipe.


This Recipe 

Vegan | Gluten-Free | Grain-Free | Dairy-Free | Refined Sugar-Free 

Before moving to London, flapjacks for me were pancakes. But here in the U.K.? They're something different entirely. Meet the flaky, nutty bars that are in just about every coffee shop, super market and pharmacy. They taste delicious and fill you up quick. 

The only problem? They're loaded with sugar. Also, if you don't eat many grains (as I don't) you might feel a little too full and heavy after eating them because they're usually made with oats. This is my alternate recipe. It gives you the same wholesome goodness of the original but with much less sugar (just from dates) and zero grains. 


Makes 6 - 8 pancakes depending on size



  • 1 cup (90g) Paleo granola (I use this one but you can use any grain-free variety)
  • 3/4 cup (95g) unsalted walnuts 
  • 1/3 cup (85g) almond butter
  • 1/2 cup (90g) pitted dates (use less if using medjool as they're bigger)
  • 1 tsp (5mL) vanilla extract
  • 1/2 tbsp (4g) ground coffee (instant espresso is best but regular will do as well)
  • 1 tsp (5g) sea salt 
  • Pinch of nutmeg (optional) 


First, pour boiling water over your dates in a small bowl and let them sit in it for at least 15 minutes. This softens them up and gives that caramel taste/texture. If you have the patience for it, soaking them overnight is even better.

Next, remove dates from water and combine with all ingredients in a food processor or blender until a flaky paste forms. You should still see some of the "crumbs" of the dry ingredients but they should stick together when you press them into your hand. 

Then, place the mixture into a square, deep baking pan (or plate if needed.) To help with stickiness, you can use parchment paper/baking sheets to line the pan or plate. Spread mixture evenly and pop in the fridge to firm for 30 minutes (or longer if you're not in a rush.) Remove and enjoy!