Chia Choc Bars


“An apologetic note to all the lovely people who have bought the book and attempted to make this recipe – I am so sorry that a printing error meant that two of the main ingredients have been left off the quantities list. Gah! I’ve rectified the ingredients below, and hope you can now go ahead and enjoy these yummy little bars of goodness. Let me know how you get on!” Eminé x

I’ve always loved a flapjack – oaty, chewy, satisfying. These are simple lightly spiced flapjack bars, that use chia and raw cacao, or cocoa, for added goodness, and the dates for a sweet fudgey fix. I use jaggery as my sweetener of choice, but also as a great ingredients in its own right, as it’s packed with B vitamins, very low GI and has a lovely malty taste too (really nice in pancakes). Quick to make and bake, these are a great store cupboard staple, and good partner to that cup of tea after dinner. I tend to eat them after my lunch, as always get hungriest in the middle of the day, and if I have one packed in my bag, I know it’ll help fuel me ’til dinnertime too.


30g/generous 1/3 cup desiccated/dry unsweetened coconut
About 160g/2 cups rolled oats
2 tbsp cocoa powder or 3tbsp raw cacao powder
1/2 tsp ground cinnamon
1 tbsp jaggery
30g/1/4 cup pumpkin seeds, shelled, raw
4 tbsp whole chia seeds
2 tbsp sunflower seeds
50g/1/4 cup dried dates, finely chopped and pitted
100ml organic virgin coconut oil (I measure it as an approximate third of my 300ml jar)
3 tbsp maple syrup


  • 1 Preheat the oven to 200°C/400°F/gas mark 6. Lightly grease a 30 x 20cm/12 x 8in baking tin (a 2.2 litre/2 quart rectangular baking tin) with oil and line with baking parchment
  • 2 In a saucepan set over low heat, melt the coconut oil, then add the maple syrup and jaggery
  • 3 When everything is melted and blended, add the pumpkin, chia and sunflower seeds, dates and coconut and stir well, ensuring they’re all soaked in the liquid
  • 4 Then add the oats, handful by handful, stirring the mixture the whole time so that each handful is coated and absorbing the liquid before you add more. Once the oats start to clump together as you stir and they stop soaking up any liquid (or no liquid remains and the mixture feels firm and sticky but NOT dry) stop adding oats. Spoon the mixture into the prepared baking tin, packing it down with the back of a wooden spoon
  • 5 Pop it in the oven for 15–20 minutes, but check the mixture every so often – you want to turn the oven off once it turns a light brown, before it catches and goes dark brown
  • 6 Turn the heat off and let it rest in the oven for 10 minutes. Then remove, score with a knife into bars, and let cool. Once cool, you can cut the bars along your scored lines, and place in an airtight container, where they’ll last for a week