Buck­wheat nutty choco­late slice

Good Health Choices - - Be Nourished -

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

post-work­out snack

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