I discovered a bag of activated buckwheat in the pantry and thought that it might be a good crispy addition to chocolate slice. It turned out better than I anticipated!
Despite its name buckwheat is actually a seed (not a wheat grain) and is gluten free, a good source of amino acids, provides resistant starch to keep your gut healthy and is rich in antioxidants. Like most seeds, it is easier to digest and has less anti-nutrients in it when it is activated.
Gluten Free, Vegan, Raw
We use all organic ingredients
You will need a loaf tin or small baking tin.
- 6 fresh medjool dates, seeds removed
- 2 tsp hulled tahini
- 1 tbsp coconut butter
- 1 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 cup activated buckwheat
- 1/2 cup pecans, roughly chopped
- ¼ cup shredded coconut
- ½ cup cacao powder
- ½ tsp sea salt
- 2 tbsp cacao
- 2 tsp maple syrup, honey or coconut nectar
- ½ cup cacao butter
- Place dates, tahini, coconut butter, coconut oil, & vanilla in food processor and blend until completely combined into thick mixture.
- Remove from food processor into large bowl, and add buckwheat, pecans, coconut, cacao & sea salt.
- Combine with wooden spoon.
- Press mixture firmly into parchment lined baking tray, cover and freeze.
- Melt coconut butter and whisk in cacao & maple syrup in small bowl or jug
- Drizzle over or coat slice and return mix to freezer.
Leave slice in freezer for at least 4-5 hours, then remove, let sit for 5 minutes and with a large knife, cut into small squares. Top with shredded coconut & activated buckwheat kernels.
Store in fridge or freezer until ready to eat.