Cranberry, Hemp Seed & Carob Flapjack

If you love chocolate, something you may not have heard of or tried before is CAROB. It’s a slightly different taste to cacao and cocoa – I personally think it tastes sweeter, creamier and less bitter – and unlike cocoa powder and chocolate, carob is caffeine-free plus it contains three times as much calcium and is higher in dietary fibre. I’d definitely recommend giving it a go in place of cacao or cocoa powder in sweet recipes for a change – expect a difference in flavour but it’s still delicious and sweet!

I’ve used carob powder to make a raw ‘chocolate’ topping for these super easy flapjack bars packed with oats, hemp seeds and dried cranberries for a really flavoursome and nutritional burst of energy. You could use a square or rectangular tin and cut into bars if you prefer.


For the topping – 

  • 3 tablespoons coconut oil
  • 3 tablespoons honey or maple syrup
  • 5 tablespoons carob powder (I used Buy Wholefoods Online carob powder)
  • Hemp seeds and cacao nibs, to decorate 

Get making!

  1. Mix together the oats, cranberries and hemp seeds together in a bowl.
  2. Melt the coconut oil, nut butter and honey/maple syrup. Pour into the dry ingredients and mix well to combine.
  3. Press into a lined 20cm loose-bottomed cake tin and set aside.
  4. Melt the coconut oil and honey/maple syrup then remove from the heat and cool slightly. Whisk in the carob powder until smooth then pour over the flapjack to cover. 
  5. Sprinkle over the hemp seeds and cacao nibs then place in the fridge for at least 3 hours to set.
  6. When ready to serve pop out of the tin, onto a chopping board and cut up into pieces. Enjoy!