3/4 cup cacao butter, shaved
1/2 cup raw cacao powder
2 tbs mesquite (optional)
4 tbs honey
1/2 tsp vanilla
1/2 tsp ground cinnamon
a good pinch of sea salt
Good handful of gogi berries
3 tsp arrowroot powder (optional, but helps it set and stay together)
3/4 cup activated buckwheat
1/2 cup coconut flakes, lightly toasted in the oven until just turning golden
1/2 cup almonds and pistachios, roughly chopped
6 or so squares of good quality chocolate for topping (I used Loving Earth Caramel Chocolate)
*INTERESTING FACTS ABOUT BUCKWHEAT
While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey.
You can eat buckwheat raw, but it is much easier on the digestion if you soak it first. I use activated buckinis from Loving Earth, which are buckwheat groats that have been soaked and then dried out again to give them back their crunch. You can buy these @ Bliss or Naked Health Foods.
Preheat oven to 180 degrees and line a baking tray.
Evening spread your coconut chips onto the baking tray. Bake until golden (this won’t take long so watch these carefully)
Place the cacao butter in a small saucepan over low-medium heat. Once the butter starts to melt, add the cacao powder, mesquite (if using), honey, vanilla, cinnamon, sea salt and arrowroot. Stir until well combined and cook on low heat for a minute or two, stirring frequently.
Taste, if you find the flavour too bitter add more honey or vanilla.
Meanwhile add the buckwheat, coconut and nuts to a mixing bowl.
Once the chocolate mix is ready, remove from the heat and pour over the dry mix, mixing to combine.
Press the mix onto a lined baking tray (Use your hands and another sheet of baking paper to smooth out to a flat rectangle)
Don’t spread the mix apart too much as you want it to be quite tightly packed so that it sets together. Place in the fridge while you melt the caramel chocolate in a separate saucepan.
Drizzle this over your bars, return to the fridge and allow to set for at least 2 hours, or longer. Slice or break into pieces (Can make approx 8 bars). ENJOY X