Black Jacks

by Polly N on September 30, 2010

I was fortunate enough to be able pick up two beautiful punnets of organic blackberries yesterday so I got to work in the kitchen to come up with something scrumptious. OH MY did I do good! I was reminded the other day while filling up the car with petrol how much I used to love flapjacks. There are always loads at service stations and when I was on the go, in London and stuck for something to eat, I would turn to that and think, “That’s okay, it has oats, a bit of honey, it can’t be THAT bad for me?” WRONG! So I set about making my own raw version yesterday. I have to say even I’m impressed with myself. Can I say that? Oh well I just did.

Here they are ALL natural, whole food Black Jacks.

Would you like the recipe? I think you might, so here’s a little special treat to brighten up your day.

Flapjack Base

  • 1 cup almonds
  • 1 cup oats
  • 4 tbl coconut oil*
  • 4 tbl agave nectar
  • 1/4 cup cacao nibs (optional)

(If you don’t have cacao nibs, you could add in shredded coconut, raisins or anything else you fancied instead!)

* For those of you new to coconut oil/butter – they are the same thing but depending on where it is stored, it will sometimes be liquid and other times be solid. This is because it has a very low melting point. For this recipe, use the coconut oil in it’s liquid form.)

Blackberry Topping

  • 1 cup blackberries
  • 1/4 cup medjool dates, pitted


In a food processor, whizz the almonds until broken down, not too much, still leaving some pieces chunky for texture. Add the oats and whizz again. Add in the coconut oil and agave and give it one last whizz. The mixture should be fairly sticky and hold when you pinch it together. Sprinkle in the choc chips, raisins or coconut depending on what you’re using. Line a baking tray with plastic wrap (cling film – I’ve started speaking all American!), and press the flapjack base into the bottom ensuring its all packed down tightly. Place in a dehydrator while you make the topping.


Whizz the blackberries and dates in a food processor (a small one might be better for this as a large one may struggle to reach all of the mixture). Pour the topping over the base and dehydrate for 6-8 hours.

Enjoy your guilt-free flapjack! Another bonus of course is that an extract in blackberries has been proven to reduce the size and spread of cancer. Remember, let’s eat to promote health inside of us so that there is no dis-ease in our body.

p.s. If you don’t have a dehydrator, put it in a fan-assisted oven on the lowest setting leaving the door ajar. 

p.p.s. Do  try to buy organic where you can as your body will be cleaner for it. Read why.


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{ 5 comments… read them below or add one }

sf April 25, 2011 at 5:29 pm

Just FYI, in the states coconut oil and butter are different. Oil is just the oil, butter is the oil w/a lot of solids in it. It’s much harder to melt the butter. I only use butter when it does not have to be melted. Just so your American followers know! I love all your recipes, thank you so much for sharing your knowledge!


Rachael September 3, 2012 at 12:10 pm

LOVE the sound of these!!! I’ll give them a go.
I recently made something with creamed coconut which is more like coconut butter (I added a bit of boiling water to melt the solid block in to a butter consistency).

My BIG tip for coconut oil it to go and look in the “world food” section of the supermarket – mainly tesco as I bought a HUGE jar of pure coconut oil for just £2!


David February 12, 2013 at 8:58 am

Hi Polly, we’ve just recently acquired an Excalibur dehydrator and are experimenting! This recipe looks amazing. What brand of coconut l do you use; we’re in the UK too!


polly February 13, 2013 at 10:59 am

Hi David, I use a few…viridian, biona or one from here


David February 12, 2013 at 9:00 am

*coconut oil :-)


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