Pret Love Bars

Pret a Manger have gone far above other sandwich shops in the last couple of years in terms of vegan offerings, but these bars are an absolute favourite of mine which you still can’t get in Veggie Pret. Here’s a veganised version of their Love Bar recipe.

Caramel and chocolate oat bars layed out on a plate

Pret Love Bars

Gooey flapjack bars glazed with a sweet coconut caramel and topped with dark chocolate, nuts and pumpkin seeds.

Course Snack
Cuisine Vegan
Tags pret love bars, vegan
Prep Time 30 minutes
Cooking Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour
Servings 10 bars


For the flapjack base:

  • 1 tbsp milled flaxseed see notes
  • 150 g non-dairy butter or spread
  • 100 g agave syrup or golden syrup
  • 350 g jumbo oats
  • 60 g light brown sugar

For the coconut caramel:

  • 1 can full-fat coconut milk
  • 65 g agave syrup or golden syrup
  • 3 tbsp light brown sugar
  • 1/4 tsp baking soda
  • 2 tsp cornflour
  • Pinch of salt


  • 45 g dark chocolate drops or chunks
  • 35 g pistachios roughly chopped
  • 35 g almonds roughly chopped
  • 35 g pumpkin seeds


  1. Preheat the oven to 150 degrees C. Grease and line a 9 inch square baking dish.
  2. Prepare a flax egg by mixing 1 tbsp of flaxseed with 3 tbsp water in a small dish and the place in the fridge for 5-10 minutes.
  3. Melt the butter (150g) and agave syrup (100g) gently together in a saucepan over low heat. Once melted, whisk together, take off the heat and stir in the oats (350g), brown sugar (60g) and the flax egg until everything is well combined.

  4. Press the mixture into the baking dish in a even layer and bake in the oven for 20-25 minutes, until golden brown. Then set aside to cool.
  5. Meanwhile make the caramel by adding the can of coconut milk to a saucepan on medium heat and stirring until all the lumps have melted. Then add the agave syrup (65g), light brown sugar (3 tbsp) and baking soda (1/4 tsp), turn up the heat slightly and stir regularly. After about 6-8 minutes the mixture should have thickened and started to caramelise to a golden colour.

  6. At this point, dissolve the cornflour (2tsp) into a little water and add to the saucepan. Continue to heat until the colour deepens to a rich golden brown colour and the consistency is like a thick custard. Take off the heat, add a pinch of salt and allow to cool for a few minutes before pouring evenly over the flapjack base.

  7. Add all the toppings to a small bowl and mix to distribute evenly before sprinkling over the caramel layer.

  8. Chill in the fridge for an hour before slicing into 10 bars - by halving and then cutting each half into 5 bars - and they're ready to eat.

Recipe Notes

This recipe has been adapted from Pret's own Love Bar Recipe. All changes I have made to this original recipe have been to make a vegan recipe that works. I have used agave syrup in place of the golden syrup and some of the sugar to make them slightly healthier.

I used the Linwoods Milled Organic Flaxseed because it's finely ground so it works really well in baking recipes.

Caramel and chocolate oat bars layed out on chopping board and plate

Caramel and chocolate oat bar layed out on chopping board

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