Chocolate Crackle Slice

Posted by Samara Macchia on

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.


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 


  • 2 tbsp cacao
  • 2 tsp maple syrup, honey or coconut nectar
  • ½ cup cacao butter


  1. Place dates, tahini, coconut butter, coconut oil, & vanilla in food processor and blend until completely combined into thick mixture.
  2. Remove from food processor into large bowl, and add buckwheat, pecans, coconut, cacao & sea salt.
  3. Combine with wooden spoon.
  4. Press mixture firmly into parchment lined baking tray, cover and freeze.


  1. Melt cacao butter and whisk in cacao & maple syrup until well combined.
  2. Drizzle over slice, cover and return to freezer for at least 2-3 hours.


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.


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