Its biscuit week on The Great British Bake Off so we got all inspired to try our hand at some coconut flour cookies. We have been making lots of brownies, cakes and muffins with our coconut flour recently so were excited to try something slightly different.

These cookies can be out of the oven in 20 mins, require only a handful of ingredients and just one mixing bowl so minimal cleaning up which is always a good thing!

Naturally gluten-free, grain-free and refined sugar-free. The perfect Paleo friendly treat.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins


  • 3/4 cup of nut butter, we used peanut butter but almond butter would also work well
  • 1/4 cup of maple syrup, raw honey could be used as an alternative sweetner
  • 2 tablespoons of rawCo coconut oil
  • 2 eggs
  • 1/4 cup of rawCo coconut flour
  • 1/2 teaspoon for baking soda
  • pinch of salt
  • 1/4 cup of dark chocolate pieces, we used Lindt 90% broken in to small squares – you could use shop bought chocolate chips as an alternative

NB: If you’d prefer not to use chocolate, this can be substituted with crushed nuts or goji berries for example.

How To;

  1. Preheat the oven to 175c and line a baking tray with parchment paper.
  2. In a food processor bowl, blend the nut butter, maple syrup, and melted coconut oil. Blend until well combined, approx. 1 minute.
  3. Add the eggs and continue to blend for a further minute. The mixture should be nice and smooth and quite thick at this point.
  4. Now add the coconut flour, salt and baking powder and blend until a thick dough is formed, this should take a further minute.
  5. Gently fold in the dark chocolate pieces.
  6. Use a teaspoon for scoop out some of the dough and place on the parchment paper. You can flatten down the dough to a disc shape [the dough is quite sticky so if you slightly dampen you fingers it may help].
  7. The mixture should make approx. 10-12 cookies depending on how large you’d like the cookies.
  8. Place in the oven for 8-10 mins or until the edges have turned golden brown.
  9. Allow to cool for 5 mins once removed from the oven before moving to a wire rack to cool completely.
  10. Store in an airtight container for up to 1 week.

Why not visit our online shop where you will find our gluten-free baking bundle or individual rawCo products available for purchase.


Brownies have long been a favourite here at rawCo HQ so testing a gluten-free brownie recipe was never going to be a hardship. This is recipe is quick and easy using only a handful of ingredients. The cashew frosting is ofcourse optional but comes highly recommended, it tastes amazing with the brownie. You can also get creative with extra toppings, we used crushed cashews and goji berries but there are endless possibilities.

If you have used coconut flour in your baking before you will know it is very absorbent which typically results in quite a dense texture, this is perfect for brownies.


For the brownies;

  • 50 grams of coconut flour
  • 1/2 cup of cacao powder
  • 1/2 cup of melted coconut oil
  • 3 eggs, at room temperature
  • 1/2 cup of either raw honey or maple syrup
  • 1 teaspoon of vanilla bean paste or vanilla extract [optional]

For the frosting;

  • 1/2 cup of cashew butter. Other nut butters could be used but I have only made the recipe with cashew butter for a smooth frosting.
  • 1/4 cup of cacao powder
  • 1 tablespoon of raw honey or maple syrup
  • 1/2 cup of full fat coconut milk

How To:

  1. Preheat the oven to 300F / 150C and lightly grease a brownie tin with coconut oil.
  2. Mix together the coconut flour, cacao powder, melted coconut oil, eggs, honey / maple syrup & vanilla extract. This can be done by hand or with an electric mixer. Make sure the ingredients are well mixed.
  3. Pour the mixture into the brownie tin.
  4. Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean.
  5. Cool for at least 30 minutes before removing from the brownie tin.
  6. Allow to cool completely before the frosting is applied.
  7. Now to make the frosting. Add all the ingredients to the bowl of the food processor and blend until smooth & creamy. This can also be done by hand with a whisk.
  8. Once the brownie is completely cooled you can apply the frosting.
  9. Decorate the cake with some goji berries or crushed nuts if desired.

Both rawCo coconut flour and rawCo coconut oil are available individually via our online shop or as a gluten-free baking bundle.

Must admit, we are big fans of both dark chocolate and bananas here at rawCo HQ so we figured chocolate and banana swirled together would be a match made in heaven! This is the first time we had attempted a marbled banana bread but it is actually quite straight forward.

This recipe is naturally gluten-free as it uses rawCo Coconut Flour. Coconut Flour is a rich in fibre and protein compared to other wheat based flours as well as providing that subtle coconut flavour to baked goods. The loaf is sweetened using only unrefined sugars from the bananas, vanilla bean paste and maple syrup so friendly on your blood sugar.


  • ½ cup coconut flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • 2 large mashed bananas
  • ⅓ cup maple syrup
  • 3 tablespoons of melted coconut oil
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 85 grams of dark chocolate [85%+ is best]

How To;

  1. Preheat oven to 175 degrees C and prepare a medium sized loaf tin by greasing with a little coconut oil and lining with grease-proof paper.
  2. In a bowl, combine the coconut flour, cinnamon, nutmeg, baking powder and salt.
  3. In another large bowl, whisk the eggs then add the two mashed bananas, maple syrup, melted coconut oil, and vanilla. Whisk until well combined. It’s Ok if there are a few lumps from the banana in the mixture.
  4. Pour the dry ingredients into the bowl of wet ingredients, and combine together well.
  5. Break the dark chocolate in to pieces, place in a heat resistant bowl and place over a pan of simmering water to gently melt the chocolate.
  6. Pour half of the banana bread batter into the bowl of melted chocolate and combine.
  7. Alternate pouring the regular batter and the chocolate batter in layers into the prepared loaf tin. Slightly swirl a knife through the batter to create the marbled effect.
  8. Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean
  9. Once removed from the oven allow to cool in the loaf tin for approx. 15 minutes then remove from the tin, carefully peel away the wax paper and allow to cool on a wire rack for a further 45-60 mins before slicing.
  10. The loaf will keep for a week in a sealed Tupperware box in the fridge.

Why not visit our online shop where you will find rawCo Coconut Oil, rawCo Coconut Flour and rawCo Coconut Amino Sauce available for purchase.

Since completing our first Whole30 challenge we are more aware than ever about what we are putting in our bodies. There are so many healthy snack and energy bars available on the market, some of which are really clean and packed full of goodness whist others and no better than eating confectionery. If you want to be really sure as to whats in your healthy snack bar, why not make your own? This recipe is really quick, easy and packed full of nutritious powerhouses such as Cacao, Coconut Oil and Goji berries.


  • 200g of Dates, can be Medjool but we used just standard pitted Dates
  • 50g of dried Goji berries
  • 50g of Brazil nuts
  • 100g of Almonds
  • 200g for shredded Coconut
  • 6 tablespoons of raw Cacao powder
  • 70g of rawCo Coconut Oil

How To;

  1. You will need to soften the Dates so cover them with warm water and leave to soak for approx. 15 mins.
  2. Once softened, blend the dates together with the Brazil nuts, Almonds, shredded Coconut, Goji berries and Cacao. We have done this using both a standard blender and also a Vitamix. The Vitamix is more powerful so is slightly quicker but it is more difficult to get the mixture out of the Vitamix as you cannot remove the blade.
  3. Transfer the blended mixture in to a large bowl.
  4. Gently melt the Coconut Oil and then add to the blended mixture and combine well.
  5. Press the mixture in to a loaf tin or brownie tray. We used a 14cm x 24cm loaf tin which resulted in quite thick bites.
  6. Leave in the fridge for at least an hour to set. Once set, you can remove from the tin and cut in to bars or bite size squares and store in a airtight box.

Why not visit our online shop where you will find Coconut Oil, Coconut Flour and Coconut Amino Sauce, three great versatile ingredients for better health and well-being.

This coconut bread is naturally gluten-free, dairy-free & refined sugar-free so is completely paleo and vegan friendly.

We recently added rawCo coconut flour to our product range. Coconut flour is a delicious and healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fibre and low in digestible carbohydrates. Coconut flour is also high in protein and contains lauric acid which helps to support our body’s immune system. Naturally gluten-free, coconut flour is perfect for anyone with gluten intolerance.

Since coconut flour is rich in fibre, it absorbs more liquid than most other flours. Therefore, you can reduce the amount of coconut flour when you swap with wheat flour (by approx. 40%). At the same time, you should add the equivalent amount of liquid (test with small amounts until you get the consistency you want).


  • 2 ripe bananas
  • 2 teaspoons of vanilla extract
  • 5 teaspoons for cinnamon
  • 100g of rawCo coconut oil
  • 3 tablespoons for maple syrup
  • 1/2 teaspoon of baking powder
  • 45g of shredded coconut
  • 80g of rawCo coconut flour
  • 50g of cacao nibs or dark chocolate pieces

 How To:

  1. Preheat your oven to 180C and grease with coconut oil a 13.5 x 6.5cm loaf tin [if you have a larger loaf tin then pro-rota the ingredients up accordingly].
  2. Mash the bananas with a fork, then in a bowl mix the bananas and the rest of the ingredients apart from the coconut flour and cacao nibs / dark chocolate.
  3. Now slowly add the coconut flour, 1 spoonful at a time until it reaches a doughy consistency – if the mixture is too dry add a few drops of water. If it is too wet add slightly more coconut flour. The end mixture should be a well-formed dough.
  4. Fold in the cacao nibs or if using dark chocolate break in to small pieces and fold in to dough mixture.
  5. Place the dough in the loaf tin.
  6. Bake for between 25-35 mins – check with a toothpick at 25 mins and if comes out clean it is ready, if not leave in for longer.
  7. Allow to cool completely before slicing

Serving Tip: Why not heat up a slice in the oven for 5 mins and serve with nut butter or ice cream.

This recipe was kindly provided by Tiffany at Tweedlets. Check out the blog here  or follow on twitter  or instagram 

Both rawCo coconut flour and rawCo coconut oil are available via our online shop 


This recipe was created for us by Sal’s Kitchen, a lovely food blogging consultancy – for more from Sal, visit her blog:

The best thing about these little gluten-free treats is that they’re packed full of healthy stuff. Oats, a whole variety of fabulous seeds, dried apricots and glacé cherries are bound together with a little butter, maple syrup and rawCo coconut oil, and then smothered in dark chocolate.



  • 150g oats
  • 100g seeds (I bought a mixed bag of sunflower seeds, pumpkin seeds, linseeds and sesame seeds)
  • A large handful of dried apricots
  • A large handful of glacé cherries
  • 125g butter
  • 50g rawCo coconut oil
  • 1 tbsp maple syrup
  • 4 tbsp brown sugar
  • 400g dark chocolate, for coating


How To

  • Preheat the oven to 180°C (170°C fan)
  • Roughly chop the apricots and cherries, and then in a large bowl, mix together with the oats, seeds and brown sugar.
  • Melt the butter and rawCo coconut oil together, pour over with the maple syrup, and give it all a really good stir to combine.
  • Grease a 12-hole bun tin with a little coconut oil, and divide the mixture between the holes, pressing down with the back of the spoon to give each bite a flat top.
  • Place in the oven and bake for 12 minutes, then remove the baked bites and allow to cool completely in the tin, leaving for at least a few hours, until firm enough to pop out of the tin in one piece.
  • Break up the chocolate and melt 300g of it in the microwave in thirty second bursts, stirring each time. Once completely melted, break up the remaining 100g and add to the bowl, stirring until you have a smooth mixture with no lumps – in case you’re wondering, the point of adding some of the chocolate at the end is to help it all cool down faster, for the next part.
  • To prepare for the next part, line a baking tray with greaseproof paper, and make sure there’s space in the fridge for it.
  • Slide the tines of an upturned fork underneath the first bite, hold over the bowl, and use a spoon to pour the melted chocolate over the top of the bite, spreading it out with the back of the spoon so that it pours over the sides and covers them completely. Allow any excess to drip off, then lay on the prepared baking tray and repeat with the rest.
  • Place them in the fridge to cool and harden for a couple of hours, then serve with your favourite hot beverage

rawCo Extra Virgin Coconut Oil is available to purchase via online shop

(For this entry, we welcome the contribution of Rebecca of Paleo Diet and Fitness (details at the end of the blog). Best known for her books “Introduction to Paleo” and “Paleo: 12 Weeks to Change Your Life”, Rebecca is an author and blogger specialising in the Paleo lifestyle. Through her website Paleo Diet and Fitness Rebecca helps people with all things Paleo from the very basics to incorporating Paleo within a long term healthy lifestyle.)

Making your own chocolate is much easier than you think and you only need a handful of ingredients. If you are a fan of dark chocolate but can never find a bar to match your ideal taste then this is the perfect recipe for you as you can control the level of sweetness. You are also in control of the toppings which means that you can add your favourite flavours to create your ideal chocolate bark.

I used fresh raspberries and flaked coconut but you could add any flavour that you wish; citrus flavours such as lime and orange would be delicious. You would just need to add some zest to the bark and a small amount of juice instead of the vanilla essence. A traditional fruit and nut bar with raisins and a selection of your favourite nuts would work well or you could even add some swirls of nut butter instead of the coconut milk. The options are endless and it is all down to your imagination and personal tastes.

I used a combination of cacao butter and coconut oil for the base of the chocolate but you can just use coconut oil if you prefer. I find that the addition of cacao butter adds a bit more creaminess but if you want to leave this out then just replace with the same quantity of coconut oil. If you like your chocolate dark (70% or more) then reduce the amount of honey that you use in the recipe accordingly.

A few tips for preparation…

When mixing the honey into the cacao butter and coconut oil mixture you need to ensure that it is thoroughly combined. If it is not mixed in properly then the honey may separate from the chocolate mixture during the setting process. To make sure that this is avoided you can use a hand immersion blender to mix in the honey and the cacao powder. If you do not have a blender you can whisk together thoroughly with a hand whisk.

When melting the cacao butter and coconut oil you should try to keep the mixture as close to room temperature as possible. To do this set the water on a very low boil so that the ingredients melt slowly and evenly. Once the cacao butter and coconut oil are melted you can remove from the heat for the remainder of the process.

The chocolate will take a few hours to fully set but this will depend on the size of the baking tray that you have used. I used a fairly small baking tray with dimensions of 27 x 16 x 4 cm; if you use a larger tray then it will set quicker and you will have a thinner bark.

Once the chocolate bark is ready to eat you will need to keep it stored in an air tight container in the fridge. It will be fine for a couple of weeks – not that it will last that long in any event!

Raspberry & Coconut Chocolate Bark


For the chocolate:

  • 125g cacao butter, chopped
  • 100g rawCo coconut oil
  • 125g cacao powder
  • 100g honey
  • 1 tsp vanilla essence

For the toppings:

  • Handful of fresh raspberries, halved length ways
  • 2 tbsp coconut milk
  • 2 tbsp dried coconut flakes

How to

  1. Slowly melt the cacao butter into a heat proof dish over a pan of boiling water.
  2. Once melted add the coconut oil and stir until melted and combined.
  3. Take off the heat and add the honey, bit by bit, until all combined.
  4. Using a hand blender will ensure the mixture will not separate when set.
  5. Sieve the cacao powder, bit by bit, into the mixture until it is all combined.
  6. Add the vanilla essence and stir; set the chocolate mixture on one side.
  7. Line a baking sheet with greaseproof paper; I used a 27 x 16 x 4 cm tray.
  8. Gently heat the coconut milk until lukewarm then set on one side.
  9. Pour the chocolate mixture into the baking tray spreading evenly.
  10. Using a spoon drizzle the coconut milk over the chocolate.
  11. Use a skewer to break up the coconut milk and create a swirl across the bark.
  12. Add the raspberries and flaked coconut and place into the fridge to set.
  13. Once the chocolate is fully set (chill for around 5 hours), you can break into sections and enjoy!

Chocolate bark small



Absolutely nothing can go wrong with a peanut butter and chocolate combo. If there is a match made in heaven, this is definitely it. I have made tweaks on the original recipe I found online, and made vegan and vegetarian versions too.


The base is the same for both:

  • 1 cup peanut butter (I used crunchy but smooth is good too)
  • 2 tbsp rawCo Extra Virgin coconut oil
  • 1 tbsp grated palm sugar (maple syrup / honey is good too)

1. Quickly blitz in the microwave (30 seconds) to make it easier to mix.
2. Divide into 8 silicon moulds and freeze or quick chill.

For the chocolate topping:

  • 1 tbsp coconut oil
  • 1 tbsp coconut butter
  • 1 tbsp honey
  • 3 tbsp powdered cocoa

[Note: For the vegan version, use 1 tbsp grated palm sugar or maple syrup, 2 tbsp butter and 3 tbsp cocoa. You can reduce the cocoa if you prefer.]

3. Again, quickly blitz in the microwave if they do not mix easily.
4. Pour onto set peanut butter bases.
5. Chill before serving.

Peanut Butter Cups 4

Easter is fast approaching and it only means one thing: CHOCOLATE! We at rawCo headquarters made own version of truffles. The irregular rough shapes lend a certain rusticity to these home-made treats. Why not try these at home, with less guilt and all the awesome cho-conut-goodness!


  • 200g 85% dark chocolate
  • 250 ml coconut cream
  • 2 tsp stevia powder
  • 2 tbsp rawCo Extra Virgin Coconut Oil
  • 3 tbsp 100% cocoa powder, for dusting
  • 3 tbsp desiccated coconut, for coating

Chocolate Bain-marie








1. Melt 85% chocolate and coconut oil in a bain-marie (bowl over pan of simmering water).

2. Mix in the coconut cream and stevia. Use more or less stevia, as preferred.

3. Cool for at least 2 hours until set and firm.

4. Meanwhile, lightly toast desiccated coconut in a pan. Cool completely.Toasted coconut

5. Once the ganache has set, use 2 teaspoons to scoop out and shape a portion (melon scooper is ideal). You can use your hands but dust your with cocoa powder first and be quick as the ganache might melt.

6. Roll and completely cover in cocoa powder. Alternatively, roll in desiccated coconut for a different texture.

*** Best enjoyed chilled.

Truffles (small)