Chocolate and Coconut Treats

These are very simple to make and no chopping is required, just melting and combining. These treats are excellent if you are expecting guests in one hour as they are so quick to prepare. I love the combination of coconut and chocolate and hopefully you do to. If you don't like raisins, you can use chopped dates, dried pineapples or apricots instead. These treats are nut free and egg free. Depending on the type of chocolate you use they are easy to make lactose free and vegan. The treats include sunflower seeds, however if you are allergic to seeds, just omit them.

I love to make these on a lazy Sunday, they go perfectly with the afternoon tea!

This recipe is:

  • Egg free
  • Gluten free
  • Nut free but includes seeds/oils from seeds

This recipe is easy to make:

  • Lactose (dairy) free
  • Vegan

Chocolate and Coconut Treats

Makes 35-40 treats


  • 150 grams (5 oz) dark, organic chocolate (with raw cane sugar)
  • 80 grams(3 oz) raisins
  • 65 grams (2 oz) sunflower seeds
  • 40 grams (1½ oz) coconut flakes


  1. First melt the 150 grams chocolate. Place a clean, dry metal or glass bowl that fits snugly over the top of a saucepan. Brake the chocolate into uniform pieces and transfer to the bowl. Fill the small saucepan with water. Heat the saucepan over low heat until it begins to simmer, then turn heat off. Let the chocolate begin to melt, and then stir it gently with a dry spoon. When almost all of the chocolate is melted, lift the bowl from the saucepan and place on the table. Stir continuously until it is shiny, smooth, and completely melted. Allow to cool for 15 minutes.
  2. Pour into a medium bowl.
  3. Add the 80 grams raisins or sultanas, 65 grams sunflower seeds and 40 grams coconut flakes.
  4. Place baking parchment on a large dish or a tray.
  5. Drop heaped teaspoons of the mixture onto the baking parchment. It can be quite tricky to keep the mixture together but try to arrange it so that it sits in one heap (instead of spreading it out). You might need some dexterity and patience here but I promise it will be worth it!
  6. Place in the fridge and chill for 30 minutes or until solid.


  • The coconut flakes also taste lovely when toasted. Heat a small frying pan and place the coconut flakes on the pan without any oil. Heat for 5-6 minutes on high heat.
  • You can use dried apricots instead of the raisins.
  • You can use dates instead of the raisins.
  • You can use carob instead of the chocolate.
  • You can use milk chocolate instead of the dark chocolate if you prefer.