serves 16 people

ready in 30 minutes


  • 100g coconut oil (or unsalted butter)
  • 175g Sweet Freedom Choc Shot
  • 260g gluten free oats (or normal oats)
  • 1 grated rind of 1 orange
  • 25g pecans, chopped


  1. Preheat the oven to 180 C / 350 F / Gas mark 4. Grease a 20cm square tin.
  2. Melt together the coconut oil and Sweet Freedom Choc Shot in a medium sized pan, stirring to mix them.
  3. Add the remaining ingredients and mix together well.
  4. Spoon into the prepared tin and smooth out, making the top level.
  5. Bake for 18-20 minutes.
  6. Remove from the oven, leave to stand for 5 minutes before cutting into 16 squares, then leave to cool completely in the tin.
  7. Store in an air-tight container.
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