Wow! What a combination – this one is my most labour intensive recipe, but I think it’s worth it! A chocolate lovers heaven – oats and quinoa flakes are coated in 100% chocolate and cacao with a hint of ground espresso coffee and baked. Chocolate chips are sprinkled over the top of the hot baked oats and the chocolatey coffee oats combination are then mixed with my special nut and seed praline. This is all then tossed together with cacao nibs and tart sour cherries. Resist at your peril!
*Gluten free jumbo OATS (28%), water, HAZELNUTS (9%), CASHEW NUTS, dark chocolate (cocoa mass 100%) (4%), *coconut sugar, sunflower seeds, *pumpkin seeds, *coconut oil, extra virgin olive oil, *chocolate drops (3%) (cocoa mass, coconut sugar, cocoa butter) *maple syrup, *sour cherries (3%), *quinoa flakes, *cacao powder (2%), *cacao nibs (1.5%), coffee ground, sea salt.
17% nuts, 8% seeds
Allergens IN BOLD, * Organic ingredients
Typical nutritional values
Per 100g / per 45 g serving
Energy: 2218kJ / 998kJ
Energy: 533kcal / 239kcal
Fat: 33.9g / 15.3g
of which saturates: 12.5g / 5.6g
Carbohydrate: 41.0g / 18.5g
of which sugars: 13.7g / 6.2g
Fibre: 6.6g / 3.0g
Protein: 12.6g / 5.7g
Salt: 0.20g / 0.09g
Try Choccie, hazelnut & sour cherry sprinkled over hot porridge, or how about a scattering over freshly toasted bread, with hazelnut spread? Also makes a great trail mix when you’re on the move. I love it sprinkled over chocolate ice cream, a divine combination!
Check out my recipe pages for some ideas.
Made in a kitchen that handles gluten, tree nuts, peanuts, sesame seeds, eggs, soya, and milk. May also contain shell fragments.
- Shelf life is 3 months.
- Available in 175g and 350g pouches.
*Suitable for vegans* * Gluten free* *Dairy free* *no refined sugar*
Lovingly made in small batches in London.
Pouches and labels are recyclable.