Preheat the oven to 180°C(fan)/200°C. Line a 20cm (8inc) square cake tin with baking parchment paper.

Soak the dates in boiling water for 5 minutes, then strain and discard the water. Melt the butter in a pot or microwave.

Add the oats, seeds and chocolate chips if using to a blender, pulse to create a coarse mix, tip into a mixing bowl.

No need to clean the blender, just add the softened dates, butter and vanilla and blend until combined, it doesn’t have to be too smooth. Pour into the mixing bowl. And mix really well.

Pour into the prepared tin and use a rubber spatula to press into the tin. Make sure that you press down really well as this will help the flapjacks hold together. To be really sure they’re pressed down well you could lay a sheet of baking paper over the top and use the side of a glass or small rolling pin to press down the mixture.

Place in the pre-heated oven and bake for 20 minutes until starting to turn brown.

Remove from the oven, leave to cool and then cut into squares.