These nutrient-packed no-bake flapjacks combine the flavours of California walnuts, figs, orange and cranberry for a mouthwatering snack or dessert – perfect for lunchboxes, picnics and elevenses.

Preparation: 1 hour 30min

Serves: 16

Method

1. Grease a small, square, deep-sided baking tray with a little coconut oil and line with baking parchment.
2. Place the figs in a small bowl, pour over enough hot water to cover them and leave to soak for 20min. Drain.
3. Place the 120g walnuts and half the oats into a food processor and blitz until they are the texture of course sand.
4. Add the orange zest, flaxseed, medjool dates, maple syrup, coconut oil and drained soaked figs to the food processor. Process until the mixture comes together into one lump.
5. Tip the mixture into a mixing bowl. Add in the remaining oats and cranberries, kneading them in with your hands.
6. Tip the mixture into your prepared tray and smooth down with the back of a spoon. Push the mixture well into the corners.
7. Place into the fridge to set for around 1 hour, or until firm to the touch.
8. Cut the raw flapjack into 16 squares using a sharp knife. Place a walnut on top of each square to serve.