Moroccan Argan, pomegrante and pistachio flapjack recipe

Crafted by Chef Jamie Raftery

Portion size
For 10 people

Preparation time 
10 minutes

Cooking time 
25 minutes


  • 200g jumbo oats
  • 50g whole almonds
  • 50g pistachio nuts
  • 50g pumpkin seeds
  • 50g dates
  • 50g dried figs
  • 50g raisins
  • 50g dried apricots
  • 50g brown flaxseed
  • 30ml Classic Argan Oil
  • 60g coconut oil
  • 120g brown rice syrup
  • 80g peanut butter
  • 40ml pomegranate molasses
  • 2g ras-el-hanout
  • 3g vanilla paste
  • Citrus Zest
  • Salt to season


  1. Preheat oven to 180°C.
  2. Weigh the coconut oil, malted barley and honey/coconut syrup to the medium saucepan.
  3. Melt on a gentle heat.
  4. Add the oats and nuts to the baking tray and roast lightly in the oven for 8 minutes.
  5. Weigh the dates, raisins, figs, desiccated coconut and chia seeds into a large bowl.
  6. Add everything together in a large bowl, along with the Argan Oil and mix very well to incorporate.
  7. Line a baking tray with parchment and add the flapjack mix.
  8. Pack down tightly with the back of a fork.
  9. Bake in the preheated oven for 20-25 minutes.
  10. Allow cooling before slicing.

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