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Spelt & Raspberry Nutty Flapjacks with White Chocolate - Recipe

Healthier Spelt Flapjacks with Gojis, Raspberry & Raw White Chocolate

Toffee-like, crunchy spelt bars made with red berries, coconut sugar, cashews and homemade white chocolate. These tasty treats are DAIRY FREE and low GI in comparison to many honey-rich, sugar-full flapjacks/oat bars available in supermarkets.

Spelt bars are fun to make and taste fabulous! Great for the kids and adults - they're sweet yet not sickly. They taste great with a drizzling of white chocolate but they're just as tasty on their own. Give them a go!


This makes about 16 wide bars. Preparation: You'll need a tray approximately 20cm x 40cm (Greased and lined with baking paper). Preheat your oven to 180°C (170°C for fan assisted).

• 260g Spelt Flakes
• 160g Coconut Sugar
• 160g Coconut Butter
• 70g Goji Berries
• 50g Sunflower Seeds
• 50g Crushed Cashew Nuts (This can be done easily in a pestle & mortar or under a rolling pin)
• 4 tbsp Agave Syrup

For the Topping:

• 50g Choc Chick Cacao Butter
• 50g Finely Ground Cashew Nuts(whizz in a food processor to make cashew flour)
• 2 tbsp Agave Syrup
• 2tsp Lucuma Powder
• 1tsp Vanilla Extract
• 15g Freeze Dried Raspberries

How to make:

1) Melt the coconut sugar, coconut butter and syrup in a pan on low/medium heat. The sugar takes longer to melt than the butter so keep stirring regularly - you want a smooth toffee sauce. Don't let it burn. When it begins to gently bubble, remove from the heat and set aside.

2) In a mixing bowl, add the grains, seeds, goji berries and nuts. Pour in the sugary mix using a spatula to scrape out all the contents of the pan. Give the whole thing a good stir.

3) Drop your mix onto your lined tray and spread out. The bars should be about an inch think. Pop in the oven and bake for about 15/20 minutes. Then set aside to cool. (Any goji berry on the top will darken. This is normal).

4) To make the white chocolate, melt the cocoa butter in a baine Marie (a bowl suspended in a pan of boiling water). Squeeze in some agave and whisk. Add the lucuma, vanilla and cashew meal.

5) Slice the spelt into bars and drizzle on the white chocolate. To finish, decorate with crushed freeze dried raspberries. Chill in the fridge to set the chocolate.

White chocolate recipe courtesy of Galia at Chock Chick.

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