Chocolate Crunch Bars

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Serves: 8-10

Prep: 15 minutes

Cook: 5-10 minutes


  • 200g dark chocolate (85-100% cocoa solids)
  • 60g raw nuts (we used blanched hazelnuts and macadamias)
  • 40g raisins or cranberries
  • 60g cashew or almond butter
  • 6 gluten free oatcakes, broken up into pieces
  • 2 tbsp sesame seeds
  • Sea salt to taste


  1. Line a loaf tin with grease proof paper.
  2. Melt the chocolate in a heat proof bowl over simmering water.
  3. Place a non stick frying pan on a medium heat and add the sesame seeds, toast lightly until golden for 4-5 minutes. Keep an eye on them as they easily burn. Once toasted set aside to cool.
  4. Once the chocolate has melted remove from the heat and allow to cool slightly and stir in the cashew butter, mix until smooth.
  5. Stir in the nuts, fruit, sesame seeds and oatcakes.
  6. Pour the mixture into the prepared loaf tin and allow to cool. Once set slice into bars and keep refrigerated.