In this recipe I use coconut sugar, branded as ‘non-refined sugar’ and a super healthy alternative to bog-standard cane sugar BUT
❕I did not use it because I wanted a healthier version
❕I did not use it for it’s misleading nutrition marketing messages. I chose coconut sugar because I was making coconut flapjacks, and wanted that rich and nutty flavour that it brings to my bakes.


  • 2 tbsp coconut oil 
  • 1 tbsp creamed coconut
  • 1/3 cup coconut sugar (or brown sugar if you wish)
  • 1 cup jumbo oats
  • 1/2 cup desiccated coconut
  • 1/4 cup sunflower seeds 


  1. In a hot pan melt together the oil, cream and sugar until it has formed a smooth syrup
  2. Remove from the heat and combine with all the dry ingredients 
  3. Line a baking tin with baking parchment 
  4. Transfer the mix into the tin and press down lightly
  5. Bake for 15-20 minutes at 180oC until the edges have turned golden 
  6. Leave to cool before cutting into 12 slices and drizzling in chocolate 

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