I made these up the other evening and baked them because I love a good oaty bake. 
But I pressed the leftover mixture into a tin, left them in the fridge to chill and they worked just as well raw (if not better because they remained a bit gooey). And by not baking them, they retained their vibrant purple/red velvet colour! So there you have it, a two-in-one recipe, enjoy!


  • 1/4 cup coconut oil
  • 1tbsp cacao
  • 8 pitted dates
  • A large handful of mixed nuts
  • 2cm block of creamed coconut
  • A large handful of frozen raspberries
  • A large handful of frozen blueberries
  • 1 tbsp maple syrup
  • 1.5 cups jumbo oats
  • 1/2 cup sunflower seeds
  • 2 tbsp chia seeds 


  1. In a saucepan melt together the coconut oil and cacao 
  2. In a blender whizz up the dates, mixed nuts and creamed coconut 
  3. In the pan add in the frozen berries, mushing the with the back of a fork when defrosted slightly
  4. Remove from the heat and stir in the date mix with the sweetener 
  5. Mix in the oats, sunflower seeds and chia seeds
  6. Either tightly press into a lined baking tray and chill in the fridge, or lightly press it in and bake at 180•C for 20mins 
  7. I topped mine with a tonne of melted chocolate, more raspberries and some very extra glittery sprinkles 

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