Apricot and Tahini Flapjacks with Crushed Pistachios (Ve)

Apricot and Tahini Flapjacks with Crushed Pistachios (Ve)

This vegan apricot flapjack recipe is so simple yet so indulgent- you’ll struggle to resist all of them in one sitting, my family did! The tahini in these give a nice nutty and salty contrast to the sweet apricot jam.

For this vegan apricot flapjack recipe, I used both dried apricots and apricot jam, but you could use fresh apricots if you prefer and just chop these up in small pieces. I like using the St Dalfour brand of apricot jam as this is has no added sugar but made with just fruit/fruit juice which makes it loads healthier than other brands of jam.

vegan apricot flapjack recipe

This vegan apricot flapjack recipe is inspired by middle eastern flavours (was going for Ottelenghi vibes) especially with the addition of the tahini, but you can really mix it up with the flavours of your flapjacks.

I previously made peanut butter/jelly inspired flapjacks using raspberry jam and peanut butter which tasted soooo good (pb/jelly recipe here). These are some of my other flavour suggestions:

  • Orange marmalade, crushed walnuts and dark chocolate drizzle
  • Tropical jam (e.g. pineapple, mango etc), desiccated coconut and lime icing drizzle
  • Strawberry jam, crushed hazelnuts and a nutella (or melted dark chocolate if vegan) drizzle- I think I’ll be trying this version next!

vegan apricot flapjack recipe

Apricot and Pistachio Tahni Flapjacks

Oaty flapjacks with an apricot jam layer topped with a tahini drizzle and crushed pistachios.

Course Dessert, Snack
Cuisine middle eastern, Vegan
Keyword flapjacks, vegan tahini flapjacks
Prep Time 30 minutes
Cook Time 20 minutes
Servings 16 slices


For the flapjacks

  • 1 cup sunflower oil
  • 1 cup brown sugar
  • 1 cup ground oats (blend oats in a blender or just use wholewheat flour)
  • 2 cups traditional rolled oats
  • ½ cup ground almonds (optional- replace with ground oats or desiccated coconut instead)
  • 1.5 tbsp tahini
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 50 g dried apricots, roughly chopped
  • ¾ cup apricot jam
  • 1 tsp vanilla essence

For the tahini drizzle

  • 1 tbsp icing sugar, sifted
  • 2 tbsp plant milk e.g. soya
  • 1 tbsp tahini


For the flapjacks

  1. Preheat oven to 180C and line a medium sized square baking tray with baking paper (mine is roughly 22cm X 22cm)

  2. In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, and sugar

  3. In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine

  4. Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.

  5. Heat a sauce pan on medium heat and the marmalade and dried apricots. Add 1 tbsp of water. Lower the heat and cover. Cook for a few minutes until the marmalade starts to slightly bubble.

  6. Once the marmalade mix has cooled slightly, pour it on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges

  7. Sprinkle on the remaining oat mixture and press down gently

  8. Bake in preheated oven for 20 minutes or until crust is golden brown.

  9. Remove from oven and let cool completely at room temperature.

For the tahini drizzle

  1. Add 1 tbsp of plant milk to the tahini in a microwave safe cup and stir with a mini whisk or fork

  2. Microwave for a few seconds on low heat if necessary to make the tahini mixture runnier

  3. Add the tahini sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture

  4. Once the flapjacks have completely cooled, drizzle the tahini icing over the flapjacks with a small spoon.

  5. Sprinkle over crushed pistachios

  6. Cut into squares and serve

  7. Serving suggestion: Vegan vanilla ice cream if served for dessert



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