Sophie Hitchens

Sophie Hitchens


Raw vegan cookie dough and berry bars

Sophie Hitchens Wednesday 27th July 2022

This super snappy, super healthy recipe for these raw cookie/berry bars was found on The Little Plantation site. We all love a healthy snack in the office and these did not let us down. Packed full of energy from the nuts and Vitamin C from the redcurrants they are a perfect treat to reach for with a cup of tea to break your day.

Prep time: 5-10 minutes

Melting time: 5-10 minutes

Cooling time: 15-20 minutes

Makes: About 6 chunky bars of 12 smaller squares



250g Brazil nuts

3 tablespoons maple syrup

2 tablespoons coconut oil

1 teaspoon vanilla essense

50g dark chocolate – We used 85% dark chocolate to keep the sweetness down.

60g fresh or frozen red currants


Line a 500g/1lb loaf pan with greaseproof paper

Put the brazil nuts into a food processor and blitz until the mixture resembles coarse bread crumbs. Add the maple syrup, coconut oil and vanilla essense mixing in the food processor until just combined.

Transfer the mixture into the prepared loaf pan. Top evenly with the red currants and pop in the freezer for 15-20 minutes or until set. About 5 minutes before you take the raw cookie dough and berries out of the freezer, start melting the chocolate.

Remove the bars from the freezer and take out of the loaf pan. Evenly spread the chocolate over the bars. Wait to cool, cut into 6-12 pieces and enjoy!

Store in the freezer and take one out if and when you feel like one!

Instead of redcurrants you could use raspberries, cherries or pomegranates.

You could also use a mix of nuts like Brazil nuts, walnuts, pecans and almonds.


Beautifully styled and propped by Claire Morgan.

Sophie Hitchens

Sophie Hitchens