Chocolate Crackle Slice

Posted by Lorna 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. 

Chocolate Crackle Slice 


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
  • 1/2 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.


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  • Lorna!!! So sorry, I accidently put my comment on the raw chocolate slice but it belongs here with the chocolate crackle slice

    Mary McCarthy on

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