Chocolate and coconut flapjacks on a tray with a spoon beside it with cocoa powder on.

Coconut & chocolate no bake flapjack recipe

03 Jun 2023

No bake flapjacks can be a real joy to make!

The simplicity of assembling it and just popping it in the fridge makes it a really easy flapjack recipe. No need to even turn the oven on!

We really enjoy these no cook flapjacks as they are,  but you can add a spoon of honey or treacle to the mix if you fancy a bit more sweetness.

The combination of peanuts and chocolate is a classic. And we love the patterns the chocolate makes on top of these oat flapjacks. It makes them visually appealing as well as delicious!

And better still, it is the perfect recipe for baking with the kids too - they particularly love adorning the top with the melted chocolate. That bit can get quite messy though!

Is this flapjack recipe healthy?

These are relatively low sugar flapjacks (the only added sugar will be in the chocolate), so we can consider them to be healthier than most flapjacks, which are traditionally contain more sugar.

These flapjacks also contain peanut butter, which is a good source of protein.

Choose a smooth or crunchy peanut butter for this recipe, depending on which consistency you prefer.

Check out our range of nut butters, and perhaps try a different type in your flapjack recipe.

Oats are a source of protein too, and bring a host of other health benefits. They are full of nutrients.

They take longer to break down in your body than a simple carbohydrate, such as sugar and this means that the glucose within the oats enter your body more slowly, releasing the energy over a longer period.

Oats are a great food to help sustain you, so they make the perfect breakfast, to get you through the morning until lunch. Find out more about the benefits of oats. Coconut is very nutritious and rich in minerals, especially manganese, which is a mineral that supports our energy-yielding metabolism and the maintenance of normal bones. 1

Easy flapjack recipe ingredients

This recipe makes around 12 flapjack squares. They also freeze well, so you can make more than you need, and save them for a later date.


  • 300g porridge oats
  • 50g desiccated coconut
  • 200g peanut butter
  • 3 tablespoons of coconut oil
  • 200g dark chocolate


  • Grease a large baking tray (but make sure it is the right size to fit in your fridge!)
  • Melt the peanut butter and coconut oil together in a large heatproof bowl. Short bursts (20-30 seconds at a time and then checking and stirring it) in a microwave is the best way to do this. Be careful not to let it burn.
  • Add the porridge oats and most of the desiccated coconut (hold back a small amount to scatter on top). Mix to combine.
  • Spoon the flapjack mix into the tray and press it press it down firmly. These flapjacks are best around 2cm thick.
  • Break the chocolate into pieces into a heatproof bowl. Again, checking and stirring every 30 seconds, melt the chocolate in a microwave slowly until it has completely melted.
  • Spoon the melted chocolate over the flapjack tray. It looks great with a random or criss-cross pattern.
  • Sprinkle the remaining desiccated coconut over the top.
  • Leave to set in the fridge for at least an hour.
  • Remove and slice into squares.
  • You do not need to store these in the fridge, they are fine at room temperature for a few days, but will melt in hot conditions!

Want more flapjack recipes?

If you are looking for no sugar flapjacks, you could adapt this recipe and omit the chocolate, or use sugar-free chocolate it its place. Check out our Low sugar & calorie flapjack recipe for more inspiration.

You can also substitute 50g of the oats for the same weight of protein powder if you are looking for an even more protein rich flapjack, or try this Best protein flapjack recipe.

If you do not have the time for this easy flapjack recipe, then you might like to check out our delicious range of flapjacks in store. Shop Flapjacks

Last Updated: 10th February 2021


Andrea Dobronszki

Author: Andrea Dobronszki, Senior Regulatory Affairs Associate

Joined Holland & Barrett: Aug 2020

Master’s Degree in Food Science and Technology Engineering and BSc in Dietetics

Andrea started her career as a clinical dietitian and lecturer at a university hospital, managing the dietetic treatment of patients with various diseases, and giving lectures in nutrition for medical students.

Later she worked as a Product Developer at a sport nutrition company where she developed food supplements and fortified foods, and ensured that the products complied with the relevant regulations.