Coconut Chocolate slice

So we have had a busy old month here in Edinburgh. The festival is in full swing and we’ve been out and about on many epic adventures. Kids shows, exhibitions and cafe visits. It’s been great fun for the kids and we’ve even had some good weather! It has meant however a slip in our healthy eating. When your on the go all day and home later than usual and more tired than usual, convenient easy foods are tempting. I mean I’m not saying we’ve been bypassing McDonalds on the way home but there have certainly been a few pizza nights and ice cream treats. I found an amazing new cafe near to us called Moon and Hare which serves a huge variety of healthy options. They sell sugar free ice cream made with coconut and cashews and sweetened naturally. I am always wishing it was more common place to be able to pick up a more nutritious ice cream option for kids so this was a real find. I highly recommend it.
Anyway, over the summer my home baking has also taken a back seat but now that the summer holidays are over and our normal routine is resuming I plan on spending much more time in the kitchen. So here is a recipe my number one helper and I created this morning. Actually I have to say it was mostly my work on this occasion with Arthur acting as chief taster.
Coconut chocolate slice 


For the base 

  • 100g oats
  • 50g wholemeal spelt flour
  • 50g desiccated coconut
  • 1/4 cup coconut oil (melted)
  • 1/4 cup almond butter
  • 1/4 cup honey

For the chocolate topping 

  • 2 dessert spoons coconut oil
  • 4 tbsp cacao powder (or good quality cocoa powder)
  • 2-3 tbsp runny honey (depending how sweet or dark you want your chocolate)


Preheat oven to 180/gas 4 and line a 2lb load tin with greaseproof paper.

For the base, simply mix all the ingredients together and press firmly into the loaf tin. Bake for 18 minutes. Allow to cool for a little while in the tin before transferring to a wire rack to cool completely.

While the base is cooling, prepare the chocolate topping.

Melt the coconut oil in a pan over a low heat. Once melted take off the heat and whisk in the cacao powder and honey.

Now put the base back into the loaf tin and pour the chocolate over the top.

Place the whole thing in the freezer for about an hour to set the chocolate.

Take out and remove from the tin, cut into squares.

Store in an airtight container in the fridge.


Blackberry & apple breakfast bars

We’ve had a busy old weekend here…driving lessons, picnics, park, football, park, park and more park. The weather has been great and lots of fresh air has made for easy bedtimes for a change.
All this has meant not much baking has gone on. So this afternoon while Sadie took a nap, Arthur and I did a spot of bakingand made a simple batch of breakfast bars for tomorrow. He was pleased as punch with his creation. 

However Sadie was prematurely woken from her nap to the sound of water lapping up my kitchen walls and Arthur shrieking in delight. How relieved she must have been that it was only Arthur doing the washing up and not a tsunami. These marvellous little bars are super healthy and easy and look so pretty with flashes of purple berries through them. They might get eaten for breakfast or they may be packed up for a mid morning snack out and about. My kids love seeds so they get added to most things we eat and they are great for you. Sunflower seeds are full of magnesium and great for your heart, your muscles and your brain. 

Blackberry and Apple breakfast bars 


  • 100g oats
  • 50g sunflower/pumpkin seeds 
  • 1tsp chia seeds 
  • 1 small apple (grated)
  • 50g blackberries 
  • 2 desert spoons coconut oil
  • 2 tbsp. honey
  • 2 tbsp. cashew butter 


Preheat the oven to 190/gas 5 and line a 2lb loaf tin with grease prop paper. 

In a large bowl mix together the oats, pumpkin and sunflower seeds, chia seeds, apple and blackberries. 

Melt the coconut oil in a pan then take off the heat and add the honey and cashew butter. Pour over the dry ingredients and give it all a good mix. 

Press the mixture firmly into the loaf tin, making sure to squash it all down really well. 

Bake for 25 minutes. 

Leave it to cool for a few minutes in the tin then transfer to a wire rack. 

Once completely cool, cut into bars