Buckwheat Nutty Chocolate Slice


Ingredients: 3 Tbsp extra virgin coconut oil 1/2 cup organic peanut butter (crunchy or smooth) 1 Tbsp pure maple syrup 1 tsp pure vanilla extract 1 cup pitted dates 1 cup buckwheat puffs 1/2 cup almonds (roughy chopped) 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 2 Tbsp flaxseed 1 tsp cinnamon 1/2 tsp pink Himalayan salt Chocolate topping: 120g 85% dark chocolate 2 Tbsp extra virgin coconut oil 3-4 Tbsp shredded coconut oil Directions: 1. Place pitted dates in a bowl and cover with boiling water. Allow to sit for 10 minuets to soften. 2. Place a medium size pot on the stove, add the coconut oil, maple syrup, peanut butter and vanilla extract and melt slowly over a low heat. 3. Drain the dates and add to the pot. Using a fork mash the dates into the mixtures, creating a paste like consistency. 4. In a bowl add buckwheat puffs, chopped almonds, seeds, cinnamon, salt and mix. 5. Pour in the paste and mix through until fully combined. 6. Line a slice tin and pour in the mixture. Place another sheet of baking paper on top and press down evenly. Place in the freezer for at least 1/2 an hour to set. 7. To make the chocolate topping, place a heat-proof bowl over a pot of boiling water (or use a double boiler). Place the chocolate and coconut oil into the bowl and melt slowly. 8. Remove the base from the freezer and pour the chocolate over the top. You can add shredded coconut to the melted chocolate or sprinkle over top. 9. Place the slice in the fridge for 1-2 hours to fully set. 10. Remove from the fridge, allow to sit for a few minutes before slicing. 11. Keep stored in an airtight container in the fridge.

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