Banoffee Flapjacks With Date Caramel
[Vegan, Gluten-Free]

To Make the Flapjacks:

1. Preheat the oven to 335°F.
2. Place the butter and maple syrup into a saucepan and allow to melt.
3. Add oats, desiccated coconut, mashed bananas, and the melted butter/maple syrup mixture into a mixing bowl and mix until combined.
4. Line a baking tin/cake tin with grease-proof paper.
5. Place 1/2 the flapjack mixture into the pan and press down until flat, making sure to get right into the edges.
6. Chop up a banana and place the slices on the flapjack, then cover with the remaining mixture.
7. Pop the flapjack into the middle of the oven.Bake for 20-30 minutes or until golden brown on top.
8. Carefully lift the flapjack out of the pan and place onto a cooling rack.

To Make the Caramel Sauce:

1. Pit the dates and place them into a blender/food processor along with the vanilla extract, salt, and water.
2. Blend until paste-like in texture.
3. This will take around 5-10 minutes on high speed.

To Make the Coconut Cream:

1. Place desiccated coconut and soy milk into a high-speed blender/food processor and whiz up until butter like.
2. This will take around 5-10 minutes.

To Assemble:

1. Serve with a drizzle of caramel date sauce, coconut cream/butter, walnuts for extra crunch, desiccated coconut, coconut flakes, and cacao nibs.