This is our third recipe collaboration with the talented twosome The Cook & Him. You can check out out their Nutty St. Clements Chocolate Bark here.

Sam Morris (“The Cook”), is a Michelin starred chef with of over 15 years’ experience working within some of the finest Michelin starred restaurants in the UK and her husband Phil (“Him”) who has nearly as much experience eating her amazing creations! They are faithfully supported by a little dog called “Meg”.

Check out their website for even more delicious creations 





  • 1 x 80g bar Doisy & Dam Goji and Orange Chocolate

  • 2 tblsp coconut oil

  • 2 tblsp ground flax seeds

  • 1 cup rolled oats

  • 1 cup ground almonds

  • 1 tsp baking powder

  • 1/3 cup raw cacao powder

  • 1/3 cup coconut sugar

  • 1/2 cup goji berries

  • 1 orange - grated zest only

  • 1/2 cup coconut yoghurt




  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 6 and line a 24cm x 18cm (9 x 7 inch) baking tray with parchment, covering the base and sides

  2. Break the chocolate into chunks and melt along with the coconut oil in a microwave or over a bain-marie (a small dish set over a barely simmering pan of water)

  3. While that's melting mix the ground flax seeds with 5 tblsp water in a mug and set aside

  4. Next put the oats into a food processor or blender and whizz until you have a fairly fine flour

  5. Tip the ground oats into a large bowl along with the ground almonds, baking powder, cacao powder, coconut sugar, goji berries and orange zest.  Stir until well mixed

  6. Stir in the melted chocolate mixture, the coconut yoghurt and the flax egg and mix everything together lightly but thoroughly   

  7. Pour into your prepared tray and bake for 30 minutes.  Don't worry if it seems quite soft, it will firm up as it cools

  8. Cool completely before spreading over the frosting

  9. To make the frosting simply whisk or beat together the melted dairy free spread, melted chocolate, raw cacao powder and maple syrup

  10. Thickly spread the frosting over the cooled brownie, pushing it out to the edges until the brownie is completely covered - I've left the brownie in the tin up to this point

  11. Use the parchment to lift the brownie out of the tray then cut into squares.  Store in the fridge in an airtight container


Fancy another little treat? Head on down to our shop for more yummy chocolate!!