Spanish Picota Cherry Coconut Flapjack

Coupled with a strong coconut vibe – using flakes, sugar and oil – these juicy cherries are the perfect addition to this traditional sweet treat.

*Recipe created by Pamela Higgins

Serves: 8-10 bars

Preparation time: — minutes

Cooking time: — minutes

  • 50g coconut oil
  • 2 tablespoons almond butter
  • 250g coconut sugar
  • 100g maple syrup
  • 400g oats
  • 200g Jerte Picota cherries, pitted and halved
  • 50g coconut flakes
  1. First preheat the oven to 170C and grease and line a 9x9in baking tin.
  2. Gently melt the coconut oil, almond butter, coconut sugar and maple syrup until bubbling then  remove from the heat.
  3. Place the oats in a bowl and pour in the melted mixture and mix well to combine.
  4. Tip ¾ of the mixture into the tin, spread out evenly and pat down well. Place the cherries on  top and push down gently.
  5. Mix the coconut chips into the oat mixture and scatter over the cherries and push down a little.  Bake for 20-25 minutes until golden then leave to cool (they will set as they cool!). Cut into 8-10  bars and enjoy!