You know how much we at Team CocoPro love our coconuts right? Well we have a little treat for you…

Coconut and cranberry flapjacks with a raw cacao layer drizzled on top…what could be better? How about the fact they’re the easiest and quickest flapjacks that require no baking? Oh and they’re healthy too!

These flapjacks are better than any store bought flapjack/snack bar, they’re vegan, gluten-free, dairy-free and refined sugar-free whilst being absolutely delicious.

We’ll be honest, we had to try really hard not to eat all of these bars in one go. The peanut butter and oats give them a great chewy texture, the sweetness comes from the cranberries and there is just the right amount of coconut for taste of the tropics. The layer of raw chocolate on the top works perfectly with the subtle coconut flavour. These little bars of heaven are perfect for anyone with a sweet tooth looking for a healthy afternoon treat, post-workout snack or yummy dessert.


For the flapjacks

– 1 Cup Rolled Oats (gluten-free if needed)

– 1 Cup Desiccated Coconut

– 1/3 Cup Crunchy Peanut Butter

– 1/3 Cup Coconut Oil (Melted)

– 1/4 Cup Dried Cranberries

– 3 tbsp Agave Syrup/Maple Syrup


For the raw chocolate 

– 6 tbsp Cacao Powder

– 4 tbsp Coconut Oil (Solid)

– 3 to 4 tbsp Agave/Maple Syrup


To make the flapjack: Place all of the flapjack ingredients into a large bowl and mix together until fully combined. Spoon the mixture into a small/medium baking tin (roughly 32 x 22) and press the mixture down evenly ensuring it’s firmly pressed down. This makes sure it all sticks together nicely. Pop the tray in the freezer while you go on to make the raw chocolate topping.

To make the chocolate: Start by melting your solid coconut oil. To do this you can either place in the microwave for 40/50 seconds or heat in a bowl over some boiling water. Combine your melted coconut oil with the cacao and agave syrup until mixed well and a runny chocolate has formed. Adjust the amount of agave/maple syrup you use depending on how sweet you want your chocolate.

Take your flapjacks out of the freezer and evenly pour your chocolate over the top. Use the back of your spoon to make sure all of the flapjack is covered. Place your tray back in the freezer and allow to set for about an hour before taking out.

Cut into bars and enjoy!

These can be stored in the fridge/ freezer or in an air tight container, but trust us they won’t last that long…