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!

Dark Choc Cookies



  • 100g Spoon Dark chocolate granola

  • 100g dark chocolate chips (chilled)

  • 125g dark chocolate, roughly chopped (min. 70% cocoa solids)

  • 125g buckwheat flour

  • 25g cocoa (sieved)

  • ½ teaspoon bicarbonate of soda

  • ½ teaspoon fine sea salt

  • 60g coconut butter/coconut oil

  • 125g coconut palm sugar

  • 2 large eggs

  • zest of a lime



Preheat the oven to 180ºC and line a couple of baking sheets with baking parchment. Melt the dark chocolate and set aside to cool slightly.

In another bowl, mix together the granola, buckwheat flour, cocoa, bicarb and salt until everything’s well combined.

In another bowl, cream together the butter and sugar, with the zest until fluffy. Beat in the cooled, melted chocolate then the eggs one by one, and when fully combined carefully beat in the dry ingredients.

Then fold in the cold chocolate chips and dollop rounded tablespoonsful of the dough onto a lined baking sheet. Don’t fret, this can get quite messy, it’s best to put the remaining cookie dough in the fridge while the first batch is underway.

Bake for 9–10 minutes, until the cookies are just set at the edges, but are still very soft in the centre.

Remove the sheet from the oven and let the cookies sit on the warm tray for another 10 minutes before transferring them to a wire rack to cool completely. Enjoy!