Buckwheat nutty chocolate slice
1 cup pitted dates
3 tbsp extra virgin coconut oil
1 tbsp pure maple syrup
1⁄2 cup organic peanut butter (crunchy or smooth)
1 tsp pure vanilla extract
1⅓ cup buckwheat puffs
1⁄2 cup almonds, roughy chopped 1⁄4 cup pumpkin seeds
1⁄4 cup sunflower seeds
2 tbsp flaxseeds
1 tsp cinnamon
1⁄2 tsp pink Himalayan salt
150g 85 per cent dark chocolate 2 tbsp extra virgin coconut oil 3-4 tbsp shredded coconut
1 Place the pitted dates in a bowl and cover with boiling water. Allow to sit for 10 minutes 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 pastelike consistency.
4 Combine the buckwheat puffs, chopped almonds, seeds, cinnamon and salt in a bowl. Pour in the date paste and mix through until fully combined.
5 Line a slice tin, then pour in the mixture. Place another sheet of baking paper on top and press down evenly. Place in the freezer for at least 30 minutes to set.
6 To make the chocolate topping, place a heat-proof bowl over a pot of boiling water (or use a double boiler). Add the chocolate and coconut oil to the bowl and melt slowly.
7 Remove the base from the freezer and pour the chocolate over the top. You can add shredded coconut to the melted chocolate or sprinkle it on top.
8 Place the slice in the fridge for
1-2 hours to fully set, then remove from the fridge and allow to sit for a few minutes before slicing.
9 Store this slice in an airtight container in the fridge.
This slice makes for a great