These vegan flapjacks have all the flavours of a sticky toffee pudding! They are perfect with a cup of tea on a rainy Saturday afternoon. They are also great as a trail snack on a nice family walk, with the oats, dates and nuts providing some much needed energy.

Serves 12

Ingredients

For the flapjacks;

225g vegan spread (I use Pure spread)

190g demerara sugar

25g black treacle

340g oats

225g chopped dates

50g pecans

For the sauce;

100g dark brown sugar

25g vegan spread (I use Pure spread)

15g golden syrup

30g vegan cream (I use Oatly cream)

Method

Preheat the oven to 180C / 160C fan / 350F / Gas Mark 4.

Grease and line a 30 x 20cm brownie tin with non-stick baking paper.

In a large saucepan, melt the vegan spread, sugar and treacle together until lightly bubbling.

Remove the pan from the heat and add in the oats and chopped dates. Mix together and put into the prepared tin.

Level the surface and sprinkle with the pecans, breaking some up and keeping some whole for texture.

Bake in the preheated oven for 15 - 20 minutes.

Set aside the flapjacks to cool slightly, meanwhile make the sauce!

In a medium saucepan, melt together the sugar, spread and syrup. Leave it melt then bring to a boil. Take off the heat and add in the vegan cream. Stir until clear, it should be glossy.

Spoon the sauce evenly over the flapjacks and leave to sink in and cool.

Once fully cooled, cut into 12 pieces and enjoy!