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.
Preparation Time: 30 - 40 mins
Serves: 8-10 People
We use all organic or biodynamic ingredients.
INGREDIENTS
You will need a loaf tin or small baking tin.
- 8 fresh medjool dates, seeds removed
- 2 tsp hulled tahini
- 1 tbsp coconut butter
- 1 tbsp coconut oil
- 1 tsp pure vanilla extract
- ½ cup activated buckwheat
- ½ cup pecans, roughly chopped
- ¼ cup shredded coconut
- ½ cup cacao powder
- ½ tsp high quality salt
TOPPING
- 2 tbsp cacao
- 2 tsp maple syrup, honey or coconut nectar
- ½ cup cacao butter
TO MAKE
- 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.
TOPPING
- Melt cacao butter and whisk in cacao & maple syrup until well combined.
- Drizzle over slice, cover and return to freezer for at least 2-3 hours.
SERVE
Remove from freezer at least 10 minutes before slicing into squares with a large knife. Top with shredded coconut & activated buckwheat kernels.
Store in fridge or freezer until ready to eat.
FEATURED PRODUCTS
