Chocolate Crackle Slice

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. 

INGREDIENTS

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 

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 coconut butter and whisk in cacao & maple syrup in small bowl or jug
• Drizzle over or coat slice and return mix to freezer.

TO SERVE

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.