Let me tell you, these little festive bites are like crack – soooo addictive!! If you’re a fan of coconut, mint and chocolate then these are for you, healthier little treats and no need to bake, they are sure to be a hit over the festive season.


For the base –

  • 100g oats (I used Mornflake)
  • 2 tablespoons coconut oil (I used The Coconut Company)
  • 2 tablespoons smooth nut butter (I used Meridian Foods)
  • 4 tablespoons maple syrup or honey (I used Maple From Canada)

For the coconut layer –

  • 150g desiccated coconut (I used Whitworths)
  • 4 tablespoons coconut oil
  • 4 tablespoons maple syrup or honey

For the chocolate mint topping – 

  • 2 tablespoons coconut oil
  • 100g chocolate mint (or chocolate mint spread, I used The Skinny Food Co no added sugar one)
  • Christmas sprinkles, to decorate

Get making!

  1. Make the base – melt the coconut oil, nut butter and syrup then pour into a bowl with the oats and mix to form a flapjack mixture.
  2. Press into a lined tin and chill while you make the coconut layer – melt the coconut oil and syrup then pour into a bowl with the desiccated coconut.
  3. Spread this over the base evenly then return to the fridge.
  4. Melt the coconut oil and mint chocolate then pour over the top to cover. Sprinkle over festive sprinkles then chill in the fridge for 2 hours to set.
  5. Pop out of the tin, cut into pieces and enjoy! Keep in the fridge for up to 1 week.