Oat, coconut, raspberry, chocolate bars recipe

I posted about these bars a few months back and promised I would add up the recipe. I finally have! I made these as a thank you present when I left work. They went down a treat and people have asked for the recipe so here it is.

They’re a coconutty, oaty, raspberry and chocolate all rolled into one bar of delicious goodness. So here’s the recipe! They’re a recipe from the book ‘Sweet Vegan’ by Emily Mainquist.

Oat, coconut, raspberry, chocolate bars recipe

-195g plain flour
-160g soft dark brown sugar (I just use caster sugar if I don’t have any brown sugar)
-1 teaspoon baking powder
-225g stork margarine
-120g porridge oats
-45g desiccated coconut
-350g raspberry jam (I just use a whole jar or near about. I don’t measure it)
-90g chocolate chips/chunks (just chop up a chocolate bar.

1. Preheat oven to 180oC.
2. Get a baking sheet or tin and line it with baking paper or heavily grease with butter/margarine.
3. In a large bowl, combine the flour, sugar and baking powder and whisk together until well combined.
4. Using an electric beater start beating in small chunks gradually to the flour mixture. Beat until the mixture resembles coarse sand. Make sure there are no large margarine chunks.
5. Add the coconut and oats and mix again until well combined.
6. Press about 1/3 of the dough onto the baking sheet. Make sure it’s quite equal levelled. I sometimes use a rolling pin to flatten and spread it out. (Remember there’s baking powder in the recipe so it will rise slightly.)
7. Then spread the jam on top on the dough. And then place the remaining dough on top of the jam. I break up little chunks of the dough and spread it around the top. Then sprinkle the chocolate chips on top.
8. Bake for 20-25 mins until bubbly and golden brown. Cool in the tin on a wire rack.