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+ servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Passive Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 10 FLAPJACKS


  • 90 g pack of coconut chunks
  • 100 g raw cashew nuts
  • 2 tbsp raw shelled hemp seed
  • 165 g pitted Medjool dates
  • 1 tbsp raw honey
  • 50 g 100% cocao chocolate
  • 2 tsp coconut oil


  • Place the coconut chunks and cashew nuts in a food processor and pulse until finely chopped. Add the dates and honey and pulse a few more times until you have a coarse paste (you can also do this by hand)
  • Spread the mixture on a sheet of baking parchment and shape into a 15cm square with a thickness of about 1cm. Put in the fridge to firm up while you make the chocolate topping
  • Melt the chocolate (I used Willie's Cacao 100% Pure Gold purchased from Waitrose) and the coconut oil in a heatproof bowl over a pan of simmering water. Once melted let the mixture sit for about 15 minutes and cool down a little, then spread over the cashew and date mixture and put back in the fridge until the chocolate sets
  • Cut it into pieces and keep in the fridge for up to a week