Who doesn’t enjoy indulging in sweet and buttery flapjack? Well, now you can enjoy that sticky pleasure with a little less of the guilt.

This recipe is courtesy of Davina, and one of my favourites!

As you know, I’ve been sugar free for a few weeks; giving my body a little detox before I move back to Manchester and drown it in tequila! But, giving up sugar isn’t easy when your whole life has been full of gooey chocolate brownies, lashings of sticky butterscotch sauce, and creamy lime and elderflower cheesecakes… What was I saying?

I think the hardest part of this diet change was definitely giving up desserts and sweet treats. So this recipe was a little gift from heaven.


Instead of sugar and golden syrup, this sugar free recipe uses honey and dates as natural sweeteners and to give the mixture the stickiness it needs to stick together. For me, the end product was slightly too sweet. I know, I never thought those words would pass my lips, but it’s true. So next time, I’m going to cut down on the honey or dates.

Sugar Free Flapkjacks

  • Servings: 15-20
  • Difficulty: Easy
  • Print


  • 200g unsalted butter, soft
  • 250ml honey
  • 150g soft dates, these can be regular dates rather than medjool
  • 400g porridge oats
  • 100g desiccated coconut
  • I also added a couple of handfuls of raisins 


  • Preheat the oven to 180°C / 160°C fan and line a 30 x 20cm tin with baking parchment
  • In a large pan, melt the butter, honey and chopped dates together. Keep this on a medium to low heat until the ingredients are completely incorporated and the mixture is sticky
  • Take the pan off the heat and stir in the oats and coconut. (Add raisins if you are adding these) Mix the ingredients thoroughly until everything is properly combined
  • Pour the mixture into the prepared tin, pressing it into the corners and ensuring the mixture is level
  • Put in the oven and cook for around 20-25 minutes until the flapjack is a nice golden brown colour – make sure you go off time and colour rather than consistency because it will take a few minutes outside of the oven for them to firm up
  • As soon as you take the flapjack out of the oven, score them into shapes – you should get between 15 and 20 flapjacks depending on the size you choose to make them
  • Once completely cooled, cut them into shape , hand them around and enjoy!

Nom, nom, nom! Try one of these and tell me sugar free isn’t yummy! They are the perfect sweet treat for after dinner, or even a nice pick me up after a long day at work.


I hope you love these as much as I do, and make sure you let me know what you think – also, definitely check out Davina’s Sugar Free Recipe Book!




  1. Seema
    September 18, 2015 at 09:01

    I am also on a sugar free diet right now, because I’m trying to heal an issue I’ve been having with candida. This will be a perfect recipe to treat myself once my body is ready to even have fruit again! Also, my food processor is out of commission for the time being and I was curious, Bethanie what you used to chop the dates up. Did they need to be cut super fine? Also, can the raisins be thrown in whole? Thanks for all the tips! I’m so incredibly excited to try this recipe 🙂


    • September 18, 2015 at 12:34

      Hi Seema, so glad to hear you like the look of this recipe! I just chopped them with a knife, a sticky job but really easy! Not super fine no, perhaps just bigger than a raisin! Just roughly chop until you’re happy with the size. Yes, no need to cut the raisins. Hope you enjoy! xox

      Liked by 1 person

      • Seema
        September 23, 2015 at 10:43

        That makes sense to me! Thank you for the great advice. Again, I really can’t wait to try this recipe out 🙂

        Liked by 1 person

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