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For the base:

  • 100g nuts of choice

  • 100g oats

  • 4 tablespoons cocoa or cacao powder

  • 3 tablespoons nut butter

  • 3 tablespoons coconut oil, melted

  • 6 tablespoons maple syrup

For the topping - 

  • 100g dairy-free white chocolate

  • 2 tablespoons coconut oil

  • 2 tablespoons nut butter

  • 20g rice crispy cereal

To decorate - 

  • Melted dark chocolate, to drizzle

  • Superfood Bakery Double Chocolate Brownie Crisps

Get making!

  1. First make the base: Place the nuts and oats in a food processor and blend until mostly broken down. Add in the other ingredients and blend again until a flapjack mixture forms.

  2. Tip into a lined tin or tub (about 20cm x 40cm) and press down evenly to form the base. Chill in the fridge.

  3. Meanwhile gently melt the white chocolate, coconut oil and nut butter then stir in the rice crispy cereal and mix well. Pour onto the base and spread out evenly. Chill for at least 2 hours to set.

  4. Pop out of the tin, cut into bars then place on a wire rack. Drizzle over melted chocolate then scatter over the Brownie Crisps and cacao nibs if you wish. Chill for a further 30 minutes - then enjoy! Keep in fridge for up to 1 week.