Dark Choc

Andrew’s Frozen Yogurt Bark


Spooner Andrew was craving for a dessert, but whilst working hard at the gym he didn’t want to indulge without thinking so he created a frozen greek yoghurt bark which is delightfully refreshing and healthier than desserts available at the supermarket. The perfect treat during summer.


Yogurt Bark:

  • 500g Greek yogurt

  • 2 tbsp honey

  • Real Handful Mint Choc Chipper


  • Real Handful Mint Choc Chipper

  • 30g Spoon Dark Choc Zing


Mix the yogurt and honey together until well combined. Add a bag of Real Handful Mint Choc Chipper to it and mix again.

Line a baking tray with foil and pour the yogurt mixture on top. Spread it depending on how thick or thin you want your bark to be.

Sprinkle Dark Choc Zing on top and a bag of Real Handful Mint Choc Chipper. Place in the freezer for 3-4 hours until it is completely frozen.

Remove from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in food bags.

Jonny's Dark Choc Zing Mousse

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Spoonie Jonny wanted to make something special for his wife this year. After a stressful first month of being a dad he decided to roll up the sleeves and create a treat, something special for his lovely wife. With only a few ingredients he made this delicious dessert, which is easy to make and doesn't take long either.



Blend the Dark Choc Zing granola until there are no bigger pieces left. Put aside.

Break the dark chocolate into small pieces. Let it melt over a bowl of simmering water together with a third of the cream.

Make sure you stir the mix frequently until it is fully melted and forms a rich and creamy texture. Now add the vanilla extract.

Lower the heat and stir occasionally so it doesn’t burn. Turn off the heat and let it cool down a bit.

Whip the remaining cream to stiff peaks. Once the chocolate mix is cooled down combine it with the whipped cream and whip the mixture again (it should only form a soft mix). Now add the Dark Choc Zing powder and give it another good mix.

Fill into a bowl and let it settle. Keep the mousse chilled until serving.

Spoonie tip: If you make it the day before, keep it in the fridge over night. However, take it out well in advance before serving it so it gets back to room temperature. Otherwise the mousse is very hard.

Crunchy Chocolate Dessert

Desserts don't have to be complicated! This super quick an easy dessert is a true delight for every dinner party. 

Shopping list:


Simply add a layer of yoghurt in the bottom of your glass, add a handful of Dark Chocolate granola on top and top with a layer of raspberries.

Repeat these steps again.

Add a few raspberries as garnish on top. Keep chilled until you serve it. 

Spoon Energy Treat Balls



  • 1 cup pitted dates

  • 1 1/2 cup walnuts

  • 1 tbsp coco powder

  • 2 tbsp cacao nibs

  • 3 tbsp Dark Choc Zing Granola

  • Pinch salt Pack of pistachios

  • 2 tbsp nut butter

  • 1 tbsp melted coconut oil


Blend the dates in a food processor until they form a gooey texture. Scoop out and put aside.

Blend the walnuts to a fine ground texture.

Add the rest of the ingredients except the pistachios and blend to form a fudge like texture. Use a tablespoon to scoop out the mixture and use your hands to mound into a neat ball shape.

Repeat for the whole mixture. You should end up with around 12-14 bites.

Blend the pistachios in the blender to form a ground dust like texture. Roll the balls in the pistachio dust to cover. Leave some bare if you would like.

Place the bites on a tray and leave in the fridge for at least 10 mins. Enjoy pre-workout, or whenever in need of a spooky looking treat.

Overnight Oats (3 variations)



  • 5 Tbsp rolled oats

  • 1 tbsp unsweetened cacao powder

  • 5 fresh cherries (+ extra for topping!)

  • 150 ml almond milk

  • 1 tsp maple syrup

  • 10g chocolate chips

  • Spoon Dark Chocolate Granola for topping


In a bowl combine the rolled oats with the unsweetened cacao powder. Cut the cherries in half and remove the stones, then add them to the oats.

Add the cherry halves to the oat mix and pour in the almond milk. Thoroughly mix everything, then drizzle in the maple syrup.

Stir through the chocolate chips and place in the fridge overnight.

To finish it off, sprinkle Spoon Dark Chocolate Granola on top and add some fresh cherries.





  • 5 Tbsp Spoon The Nutty One Muesli

  • ¼ tps ginger powder

  • ½ tsp cinnamon

  • 150 ml almond milk

  • 1 small carrot

  • 1 tsp maple syrup

  • 1 Tbsp coconut yogurt

  • 2-3 walnuts


Combine the muesli with the ginger powder and cinnamon in a small bowl. Pour in the almond milk and mix well.

Grate the carrot and add it to the bowl, keeping a little spare to top your oats in the end.

Stir through the maple syrup.

Top the oats with the coconut yogurt, rest of the grated carrot and walnuts & place it in the fridge over night.

The next morning, simply remove from the fridge & enjoy!




  • 5 Tbsp rolled oats

  • 1/2 tsp cinnamon

  • 150 ml almond milk

  • 1 Tbsp apple sauce

  • ½ apple

  • Spoon Cinnamon & Pecan Granola


In a medium size bowl combine the rolled oats and cinnamon.

Pour over the almond milk & stir in the apple sauce.

Cover & place in the fridge over night.

The next morning cut up ½ apple and top with the apple slices & a handful of Spoon Cinnamon & Pecan Granola.


Rocky Road Squares


These Rocky Roads are the perfect sweet treat to have with a cup of tea on a cosy afternoon. Rich and chocolatey they are the ultimate healthy treat to indulge your chocolate cravings. And who doesn’t love a Rocky Road, especially when they are free from refined sugar! You'll need a food processor for this recipe to get a lovely smooth texture.

Recipe by Brit Woodruff


  • 150g of dates 

  • 30g cashews 

  • 30g pecans

  • 80g Dark Choc granola

  • 3 tbsp cacao powder 

  • 90ml coconut oil (melted)

  • 40g of raisins 


Preheat the oven to 180 degrees.

Crush the nuts slightly then roast in the oven for 10 minutes.

Meanwhile soak the dates in warm water to soften for 5 minutes. 

Drain the dates and add them to the food processor along with the cacao powder and the melted coconut cil. Blitz until all combined, the mixture will be quite thick.

In a bowl add the date mixture, granola, roasted nuts and raisins and mix until evenly distributed.

Line a baking tin with baking paper, and press the mixture down until compact. I sprinkled and pressed some extra nuts into the top.

Freeze for 1 hour then cut into pieces and enjoy!

Granola Blondies


These blondies are the perfect indulgent wintery treat and are loved by all my family and friends. I find that buckwheat flour goes brilliantly with the creamy peanut butter, and the spoon granola is a must as it adds that extra crunch and gives a delicious texture! I promise these will not disappoint...

Recipe by Annie Openshaw-Blower


  • 2 eggs

  • 150g peanut butter

  • 150g coconut sugar

  • 60g dairy free butter

  • 35g buckwheat flour

  • 1tsp vanilla essence

  • 1/2tsp baking powder

  • 75g dark chocolate (melted)

  • 60g Spoon Dark Chocolate granola (plus a little extra to sprinkle on top)


Preheat oven to 180˚C.

Line a 20cm square baking tin with baking parchment.

Combine the eggs (whisk them a little by themselves first), peanut butter, granola, coconut sugar, butter, flour, vanilla and baking powder together in a mixing bowl.

Spread the mixture out evenly in the tin and bake for around 30-35 mins (make sure the centre is cooked.

Leave to cool in the tin, then drizzle over the chocolate and sprinkle over the extra granola.

Remove from the tin, slice into squares and enjoy!