Free shipping on orders over $70 NZ wide

Chocolate & Mango Bumper Bars

Chocolate & Mango Bumper Bars

May 20, 2018 1 Comment

As a child, CookieTime Apricot and Chocolate Bumper Bars were my favourite!

I used to save my pocket money and buy them at the school tuck shop. Not only were they delicious but teenager me thought they were a healthier alternative to chocolate bars.

Unfortunately, I was sadly mistaken. These bars are packed full of flour, refined plant oils, seven different kinds of sugar (I'm not kidding! I checked) and lots of numbers, flavours, additives, and preservatives.

I figured there must be a way to recreate the taste and texture, minus the inflammatory ingredients!

I had major success in my opinion, but see what you think!

I used lots of fibre rich oats and flax meal, and healthful fat from nuts, seeds, and coconut oil. The chocolate crunch factor comes from the cacao nibs and chocolate topping and the only sugar content from the dried fruit! Zero additives and preservatives needed!


Makes: 1 slice pan

Time: make 10 mins, cool 1-2 hours


  • 100g organic dried mango (can use sulphur free dried apricots)
  • 3 medjool dates
  •  1 cup rolled oats
  • 1/2 cup almond meal
  • 1.4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup cacao nibs
  • 1/2 cup desiccated coconut
  • 1/4 cup golden flax meal
  • 1/3 cup coconut oil
  • 3 Tbsp almond butter

Chocolate drizzle

  • 1 Tbsp cacao butter (or more coconut oil)
  • 1 Tbsp raw cacao powder
  • 1 tsp maple syrup


1. Line a slice tray with baking paper and set aside.

2. In a small bowl, place mango and dates and cover with boiling water. Allow to soak for 5 minutes.

3. In the bowl of the food processor, add all dry ingredients and process to a fine crumb.

4. In another small bowl, melt coconut oil and add almond butter to the oil and mix together.

5. Drain the mango and dates of the liquid used to soak them. Add to the dry ingredients in food processor.

6. With the food processor going on low, slowly pour the oil and nut butter mixture into the dry ingredients.  

7. You should now have a mixture that should be able to be pressed into your slice tin. Press mixture down with your hands until even. 

8. To make the chocolate drizzle, melt cacao butter and mix through cacao powder and maple syrup. Transfer to a piping bag and drizzle over slice.

9. Place slice in the fridge to set for 1 hour before slicing into bars.

Slice will keep in the fridge for a week or the freezer for 3 months.


1 Response


August 14, 2018

Yum, this is delicious! Super easy to throw together. Thanks for another great recipe

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Zucchini & Corn Friiters
Zucchini & Corn Friiters

June 10, 2019

These super easy fritters are great for dinner or the lunch box. Packed full of goodness and perfect with some hummus, coconut yoghurt or sweet chilli sauce.

Double the recipe if you've got a big family to feed :)

Read More

Brocolli Potato Tater Tots
Brocolli Potato Tater Tots

May 03, 2019

Looking for a way to sneak more veg into your kids? Even your grown-up kids?

These are the perfect fit for little fingers are hold together well (despite having no binder!) so there won’t be crumbs all over the house!

Dip them in some tomato sauce, aioli or sweet chilli and watch them eat their veggies!

Read More

Healthy Flapjacks
Healthy Flapjacks

March 10, 2019

This is a delicious recipe to whip up and pop in the lunch box this week.

The same delicious flavour and texture as the original, minus the sugar, butter and flour!

Packed full of fibre and vitamins, it'll be gobbled up in no time.

Read More