Double Chocolate & Cranberry 'Brownola' Bars
Double Chocolate & Cranberry 'Brownola' Bars

Double Chocolate & Cranberry 'Brownola' Bars

Whether you're after some weekend baking inspo or a quick batch recipe you can whip up for a midweek snack, these 'brownola' bars hit the spot. Sweet, sticky and incredibly moreish.
Photography: JEN RICH
Total Time
30 Minutes
200g of porridge oats
50g of cacao powder
100g of ground almonds
A pinch of Himalayan salt
100g of coconut oil, melted
45g of coconut sugar
6 tbsp of pure maple syrup
45g of dried cranberries
70g of chocolate chunks
Step 1

Preheat your oven to 180°C/Gas mark 4.

Step 2

In a bowl, stir your oats, cacao powder, ground almonds and salt together.

Step 3

In another bowl, mix together the coconut oil, coconut sugar and maple syrup, then pour this into the dry ingredients and stir well. Finally, stir in the cranberries.

Step 4

Transfer the mixture to a lined 20cm (8in) square baking tin or mould. Bake for 20 minutes and leave to cool.

Step 5

Melt the chocolate, if using, on a low heat in a bowl over a saucepan half-full of water, making sure the bowl is not touching the water, then drizzle it on top.

Step 6

Place the tray in the fridge to allow the chocolate to set, then cut into slices and store in an airtight container for up to a week or freeze for up to 2 months.

Recipe courtesy of Vegan Chocolate Treats by Emma Hollingsworth. Published by Kyle Books, priced £18.99. Photography: Jen Rich

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