Create a bain marie using a heat proof bowl over a saucepan of boiling water. Grate the cocoa butter into the bowl and allow it to melt without the use of the hob.
In a large mixing bowl add the porridge oats, ground almonds, ground cashews, purple berry blend, pumpkin seeds and pinch of salt. Mix the ingredients with your hand to distribute the fruit and seeds evenly.
Using a mini food processor or with the back of a fork, mash the dates into a rough paste.
Add the date paste, coconut syrup and vanilla extract to the bowl of melted cocoa butter. Refill the saucepan halfway with boiling water, so that the butter stays melted.
Stir the butter-syrup mixture until it becomes relatively smooth and runny.
Pour into the dry ingredients and combine thorough with a mixing spoon. The final flapjack mix should stick together easily into a ball when squeezed.
Now transfer the mixture into a greased (we used coconut butter) individual brownie tray or other deep non-stick tray. Press firmly with your fingertips or a plastic utensil. Alternatively you can press the mixture into squares or rectangles by hand.
Place in the fridge for a few hours and then they'll be ready to eat! Remove from the baking tray and store in a suitable airtight container.
We recommend keeping the flapjacks in fridge if the weather is hot. They are fine at a cool room temperature.
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