Using my salted double choc cookies in the base of these fudge bars makes this recipe extra special. A crunchy base filled with flavour and a soft, silky smooth filling… Effortless. You could store these in the freezer for weeks and they would still taste extra delicious, without taking up ample of space!



  • 35 g coconut oil
  • 3 tbsps maple syrup
  • 170 g oat flour (you can just blend rolled oats, if you don’t have any flour to hand!)
  • 1 tsp vanilla powder
  • A pinch of salt
  • 2 bags of Raw Bake Cookies (I used our salted double choc cookies)


  • 140 g smooth peanut butter
  • 150 g maple syrup
  • 2 tbsp coconut oil
  • A pinch of salt


  1. Line a loaf tin (20 cm x 10 cm) with baking parchment.
  2. To create the biscuit base, melt the coconut oil in a saucepan over a low heat until it becomes a liquid.
  3. Add the maple syrup to the saucepan and mix in with the coconut oil until well combined.
  4. Once the maple syrup has formed with the coconut oil, add in the oat flour, vanilla extract, salt and crumbled Raw Bake cookies until fully combined.
  5. Transfer the base mixture into your lined tin and press down firmly so it is even. Freeze the base, whilst you are creating the fudge filling!
  6. To make the fudge, combine the peanut butter, maple syrup, coconut oil and salt in a medium-sized pan and bring it all to the boil, make sure you are whisking the mixture constantly until it does boil!
  7. Once the fudge reaches a boil, keep whisking for about 3 minutes!
  8. Pour the fudge filling over the top of your base and place back into the freezer until solid! Remove from the freezer a good 30 minutes before slicing.

If you still haven’t got your Raw Bake fix, melt some chocolate and crumble more cookies over the top of the fudge.


Much Love,

Evie Xx

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