2 tbsp ground flaxseed

200g Enjoy! Salted Caramel buttons (we used bloomed buttons that were a bit past their best!)

80g coconut oil

125g self-raising flour (GF if necessary)

70g ground almonds (can substitute with ground pumpkin and sunflower seeds)

50g cocoa powder

¼ tsp baking powder

150g coconut sugar

1 ½ tsp vanilla extract



  • Pre-heat oven to 170C/ 150C fan/ 3 ½ gas
  • Grease and line a suitable baking tin with baking parchment
  • Add 6tsp of water to the flaxseeds and set aside whilst you get on with the rest of the recipe (needs at least 5 minutes)
  • Melt the chocolate and coconut oil with 60ml of water on a low heat. Once melted, remove from the heat.
  • Put the flour, almonds, cocoa and baking powder in a bowl and stir to remove any lumps
  • Using a hand whisk, mix the coconut sugar into the melted chocolate mixture and beat well until the sugar is completely dissolved and it looks smooth and glossy
  • Stir in the flaxseed mixture, vanilla extract and flour mixture. You may need to add a little more water- the mixture should be quite firm, but you need to be able to work it!
  • Combine well and spoon into the prepared tin
  • Bake for 35-40 minutes until a skewer inserted in the middle comes out clean with moist crumbs
  • Allow to cool completely in the tin, then cut into pieces


Store in an airtight container and eat within three days.