Vegan Treat of the Month ***Chocolate Hazelnut Flapjacks***

Oops, incidentally I skipped the vegan treat of the month in October.
Time to make up for that with this very easy, but very rewarding treat.
Flapjacks!

They don't look much on these pictures, I know...
However, they truly have a great texture and are delicious.
This week I made them for a friend who loves them.

Another plus: it doesn't take much time to make them,
and you can make a bunch of them in one go.
They keep good for at least a week in airtight tin,
but honestly: they probably won't last that long.
Oh, and they're not expensive!

So, what do you need? 
(makes about 30-35 flapjacks)

450 grams (16 oz) rolled (porridge) oats
300 gram (10oz) margarine
150 gram (6 oz) black molasses (or treacle)
150 gram (6 oz) brown sugar
100 gram (or to taste) fairtrade pure chocolate chunks 
100 gram (or to taste) roasted, unsalted hazelnuts, crushed/cut into half
pinch of salt

You can replace the hazelnuts and chocolate with dried dates, abricots, cashew nuts, almonds, raisins... Anything you like really!

How to make the flapjacks?
Preheat the oven at 190 degrees Celsius.
Melt the margarine, sugar and treacle in a pan, stir & be careful not to burn it.
Mix in the oats, the hazelnuts and the salt. Stir thoroughly.
Press half of the mixture into a square or rectangular tin (mine is about 30x15 cm).
Put the chocolate chunks on top, press gently into the mixture.
Then press the other half of the mixture into the tin and completely cover the chocolate. (This way the chocolate won't burn.)
Smooth over the surface with a spoon.
Bake in the oven for about 20 minutes, until golden brown.
With a sharp knife: mark into portions while still warm, then leave to cool.






















♥ Best enjoyed in the company of a dear friend,
with a good fairtrade tea served in mismatched vintage cups...

Vegan Treat of the Month ***Date & Almond Truffles***

Every month I'll share a recipe of one of my favorite vegan treats.

And - whether it's sunny or not -

these ***Almonds and Dates Truffles*** are perfect for July.

Easy to make, they're kind of cute too.
Perfect for picnics. Great with mint tea.
But the thing I like best about them is the hint of orange flower water -
I love that smell so much...

I veganized this recipe from The Vegetarian Table: North Africa by Kitty Morse, which is still available via internet. 
I bought this wonderful book back in the nineties when I was still a student and - although my collection of cookbooks has expanded substantially since then - I still use it. 
She uses honey, which I replaced by maple syrup.

Before we begin: I recommend you use organic products. 

Especially the almonds, dates and coconut will be tastier...

For about 30 truffles, you'll need:

185 gram / 1,5 cups of toasted almonds (be careful not to let them burn while toasting them)
125 gram / 1 cup pitted and chopped dates
1 tablespoon orange flowers water
1 tablespoon maple syrup (alternatively rice syrup or agave syrup)
1/2 teaspoon ground cinnamon
65 gram / 1/2 cup shredded coconut

Place the toasted almonds and the dates in a blender or food processor.
Grind them to a thick paste.
If you're food processor is not big, grind the almonds and dates in two shifts. 

I actually use this old coffee grinder that has been in the family since the 1960's or so - it beats any modern food processor. 
Somehow I don't think today's food processors will still be in use in the 2060's...

Anyway! 
Transfer this paste to a bowl and blend in the orange flower water, maple syrup and cinnamon.
Shape into ball of about 1,5 cm (less than 1 inch).
The book says 1 inch, but I like these truffles a bit smaller.

Sprinkle the shredded coconut on a plate.
Roll the balls untill they are nicely coated with the coconut.
Place them in fluted paper cups.
(BTW I really like these mint green ones, I bought them at a local grocery store.)

Enjoy!