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The Nomad Bar

The Nomad Bar

SJ Hopwood
A no-bake flapjack bar.
Prep Time 10 minutes
Setting Time in the Fridge 4 hours
Course Breakfast, Snack
Servings 6 bars


  • Baking tin
  • Bowl to mix
  • Food processor


  • 1 cup dates of your choice - soaked for min 20 mins if they're not juicy
  • 1/4 cup agave nectar
  • 1/4 cup natural peanut or almond butter
  • 1 cup almonds - toasted under the grill
  • 1 1/2 cups rolled oats - toasted under the grill
  • 1/4 cup cocoa nibs (OPTIONAL - see notes)


  • Place the cocoa nibs in a bowl IF YOU ARE USING
  • Stir in the toasted oats and almonds
  • Drain the dates if they've been soaked, process them in a food processor until squishy and then mix them into the bowl
  • Gently warm the agave nectar and the peanut butter together in a saucepan using a low heat. When it's runny, pour the mixture into the bowl and give all the ingredients a good stir with a spoon to combine
  • Tip the mixture into a lightly greased, non-stick tin and press firmly to distribute evenly. I use the back of a spoon splashed with cold water for this step.
  • Cover the tin and pop it into the fridge to set - I like to leave it for at least 4 hours
  • Remove from the fridge and cut into bars - I use a pizza slicer for this and I cut them into 6 substantial bars - but you could slice them thinner and get more bars.
  • I then wrap them and keep them in the fridge. Best consumed within 5-6 days.


This bar also works brilliantly with other dried fruit and nuts/choc chips etc. Enjoy experimenting.

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