Choc-chip flapjack bites
Low Fat Spread
Light Brown Sugar
50 g, chopped and pitted
Sainsbury's Cook's Dark Chocolate Chips
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a baking sheet with baking paper. Melt the spread and sugar in a pan set over a low heat. Stir in the dates and transfer the mixture to a food processor.
- Blitz until smooth, scrape into a bowl & stir in the porridge oats and chocolate chips until combined. Using a teaspoon, place spoonfuls of the mixture onto the prepared baking tray and cook for 12-15 minutes, until golden brown.
- Remove from the oven and leave to cool. The flapjack bites will keep in an airtight container for up to 5 days.