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  • 1/2 cup tahini (ensure its smooth)
  • 1/3 cup Cocobella vanilla coconut yoghurt
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 1 1/2 cups oat flour (just blend oats)
  • 1/2 tsp baking powder
  • 150 grams chopped vegan chocolate


  1. Preheat the oven to 180 degrees Celsius and line a square baking dish with baking paper. Set aside.
  2. In a large mixing bowl, place the tahini, coconut yoghurt, coconut sugar, maple syrup, almond milk and vanilla extract and mix using a whisk or fork until smooth.
  3. Add the oat flour, baking powder and mix until a batter has formed. Fold under the chocolate chips until well incorporated.
  4. Transfer the batter to the lined dish and smooth out. Bake in the oven for 22 minutes until a skewer comes out clean.
  5. Allow to cool for 15 minutes before serving. Enjoy!

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