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Chocolate crunchies


  • 1 bar 75% dark chocolate

  • 1.5 cup oats

  • 2 tblsp sunflower seeds

  • 1 tblsp pumpkin seeds

  • 2 tblsp roasted sliced almonds

  • 1/2 cup coconut flakes

  • 3/4 cup raisins

  • ½ cup chopped apricots

  • 3/4 cup chopped mix nuts

  • 2 tsp cinnamon

  • 3 tblsp maple syrup (optional)

  • ½ cup coconut oil



  1. Prepare a small rectangular tin, no deeper than 10cm and lined with greaseproof paper

  2. Break the chocolate into pieces and place into a heatproof bowl with the coconut oil, place the bowl over a small pot of boiling water for a few minutes to melt the mix, stirring occasionally. You could also melt this in the microwave for about 2 minutes, but be careful not to overheat as it can burn quickly, catch a burnt flavour and turns chunky

  3. Mix the rest of the ingredients in a bowl and add in the chocolate and coconut oil mixture, pour into the prepared tin and place in the fridge to completely cool

  4. Once cooled remove from tin and on a board chop into preferred sizes

  5. Keep stored in the fridge as they melt easily in the heat​

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