Crunchy Chocolate Buckwheat Bars & Choc Coconut Rough
Written By Berwick Bulk Foods & Recipe By Lee Holmes
Crunchy Chocolate Buckwheat Bars are a fabulous, decadent, adults and kids treat.
Gluten Free- Dairy Free
CHOCOLATE BUCKWHEAT BARS
1 Cup Organic Shredded Coconut
2 tbs Raw Cacao Powder
1/2 Cup Pumpkin Seeds
125 ml/1/2 Cup Coconut Oil
125–170 ml/ 1/2–2/3 Cup Honey/Rice Malt Syrup
1 Cup Tapioca Flour
1 Free Range Egg
1 Cup Activated buckwheat (‘buckinis’)
120g Loving Earth 85% Dark Chocolate, for melting and drizzling (optional)
Preheat the oven to 180°C and line a baking tray with baking paper.
Place all the ingredients, except the buckiwheat and dark chocolate, in a food processor and pulse until well mixed. Add the buckiwheat and pulse a few more times.
Spread the mixture evenly and firmly over the prepared baking tray and bake for 20–25 minutes.
Remove from the oven and make indents into the mixture marking out your 12 bars.
Cool on a wire rack, and when cool, cut completely into 12 bars. Drizzle over the melted chocolate before serving.
CHOCOLATE COCONUT ROUGH
1 1/4 Cup Organic Coconut Flakes
1/2 Cup Flaked Almonds
2/3 Cup Nut Butter (Peanut Butter or Almond Butter)
1/3 Cup Organic Coconut Butter
3/4 tsp Coconut Sugar/Honey
1/2 tsp Alcohol-Free Vanilla Extract
1 tbs Raw Cacao Powder
2 tbs Raw Cacao Nibs
Line a 6-hole (250 ml/1 cup) capacity muffin tin with paper liners.
Place the coconut flakes and almonds in a large bowl.
Place the nut butter and coconut butter in a bowl over a saucepan of gently simmering water until melted.
Add the sweetener, vanilla extract, cacao powder and nibs, stirring frequently until well combined. Remove from the heat and pour the mixture over the coconut flakes and almonds, stirring well, so they are well coated.
Divide the mixture evenly among the muffin holes and pop in the fridge for 1 hour, or until set.
The roughs will keep in a sealed container in the fridge for up to 1 week.