Moroccan Argan, pomegrante and pistachio flapjack recipe
crafted by Chef Jamie Raftery

Portion size
For 10 people

Preparation time 
10 minutes

Cooking time 
25 minutes

  • 200g jumbo oats
  • 50g whole almonds
  • 50g pistachio nuts
  • 50g pumpkin seeds
  • 50g dates
  • 50g dried figs
  • 50g raisins 
  • 50g dried apricots
  • 50g brown flaxseed
  • 30ml Classic Argan Oil
  • 60g coconut oil
  • 120g brown rice syrup
  • 80g peanut butter
  • 40ml pomegranate molasses
  • 2g ras-el-hanout
  • 3g vanilla paste
  • Citrus zest
  • Salt to season

  1. Preheat oven to 180°C.
  2. Weigh the coconut oil, malted barley and honey/coconut syrup to the medium sauce pan.
  3. Melt on a gentle heat.
  4. Add the oats and nuts to the baking tray and roast lightly in the oven for 8 minutes.
  5. Weigh the dates, raisins, figs, desiccated coconut and chia seeds into a large bowl.
  6. Add everything together in a large bowl, along with the Argan Oil and mix very well to incorporate.
  7. Line a baking tray with parchment and add the flapjack mix.
  8. Pack down tightly with the back of a fork.
  9. Bake in the preheated oven for 20-25 minutes.
  10. Allow to cool before slicing.
Moroccan fruit salad recipe
crafted by Chef Jamie Raftery

Portion size
For 2 people

Preparation time 
10 minutes

  • 1 blood orange
  • 1 large orange
  • 1/10 pomegranate
  • 1 white grapefuit
  • 50g black grapes (frozen)
  • 50g cox apples
  • 25ml mint tea and Argan Oil dressing
  • 3g mint leaves (pick small leaves)
  • Cinnamon
  • Citrus zest
  • Chilli flakes

  1. Peel and cut the blood orange, grapefruit, orange into nice pieces.
  2. Peel and remove fruit from pomegranate.
  3. Cut the apple into thin slices.
  4. Grapes are seedless and frozen overnight.
  5. Pick the mint leaves to garnish.
  6. Weigh out all ingredients, along with 25ml of the dressing.
  7. Gently mix in a stainless steel bowl.
  8. Transfer to serving containers.
Chocolate brownie and Argan Oil recipe
crafted by Chef Philip Mayo

“The nuttiness of the Argan Oil gives these brownies a whole new flavour. If you want to make them even more indulgent, I would recommend adding 100g white chocolate chips into the mix just before baking them. This means that you will have little pockets of melted white chocolate in the brownies once they’re baked." 

Preparation time 
15-20 minutes

Cooking time 
35 minutes

  • 200g unsalted butter
  • 100g dark chocolate (60% cocoa)
  • 350g dark soft brown sugar
  • 4 large eggs
  • 200g self-raising flour
  • 2 tsp Traditional Argan Oil
  • 1 tsp vanilla essence

  • Preheat the oven to 180°C.
  • Melt the butter and chocolate in a glass bowl over boiling water. Once fully melted, add the sugar and the Argan Oil.
  • Beat the eggs and vanilla together, add to the chocolate mixture and then add the sieved flour. Fold until it fully comes together as one mix.
  • Pour into a lined brownie or baking tray, bake at 180°C for 25-30 minutes. To check if it is cooked, push a cocktail stick though the centre of the brownie and if it comes out clean with no residue on the stick, its ready.
  • Leave to cool in the tray before taking it out and enjoying either then or later!
Pumpkin, walnut and Argan Oil pancakes recipe
crafted by Chef Philip Mayo

“There is no better way to start the morning than a stack of amazing pancakes, this recipe is always a go to for a simple twist on a breakfast classic! Walnuts and pumpkin is a winning pairing, combined with the nuttiness of the Argan Oil is a match made in heaven that’ll make you always go back for more!" 

Portion size
For 6 people

Preparation time 
10 minutes

Cooking time 
5 minutes

  • 1 cups of milk
  • 2 tbsp Traditional Argan Oil
  • 2 cups of plain flour
  • 1/2 tsp salt
  • 3 tbsp baking powder
  • 6 tbsp caster sugar
  • 10 walnut halves roasted, then chopped
  • 1/2 cup of pumpkin puree (recipe featured on this page)

  • In a mixing bowl, add the flour, salt, baking powder and sugar together. Mix the milk, puree and Argan Oil together, add to the dry mix and whisk until all large lumps are gone. Leave to chill in the fridge for at least 10 minutes.
  • Get a pan hot on a medium heat. Once hot, add the walnuts and then the pancake mixture.
  • Chef's tip: pour the batter into a ketchup bottle and then use it to pour into the pan - this way it will be cleaner and easier to get the perfect thickness that you want for your pancake.
  • Once the mixture is bubbling and popping, flip it over (this is the hardest bit!) and cook the other side for the same amount of time.

Pumpkin puree for pancakes recipe

Preparation time 
5 minutes

Cooking time 
20 minutes

  • One pumpkin
  • 100g butter
  • 200ml water

  1. Melt the butter in a heavy base pan.
  2. Slice the pumpkin into even slices and place it in the pan.
  3. Add water until it slightly covers the pumpkin, place a lid over it and leave to cook for at least 15 minutes, stirring occasionally to make sure its evenly cooked throughout.
  4. Once fully cooked, remove from heat and leave to cool slightly. Spoon the pumpkin into a food processor and blitz until all lumps are gone. Add more of the water if needed - you want it to be thick enough to coat the back of a spoon.
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Classic Culinary Argan Oil
100ml / 200ml | Our delicious cold pressed Classic Argan Oil has a fantastic smoky and nutty taste. 500ml and 1 litre sizes are available on request.
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FREE Culinary Argan Oil Sample
30ml | Have a Gourmet Sampling Session of Classic / Traditional Argan Oil on us.
Traditional Culinary Argan Oil
100ml / 200ml | Our exquisite cold pressed Traditional Argan Oil has a deeper and nuttier taste compared to the Classic variety. 500ml and 1 litre sizes are available on request.
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