CACAO BUCKWHEAT CRACKLES
cacao buckwheat crackles
¼ cup (25g) cacao powder
½ cup (175g) honey
1 teaspoon vanilla bean paste
⅓ cup (80ml) melted coconut oil 2 tablespoons tahini
1 cup (15g) puffed rice
¾ cup (150g) buckwheat
1 cup (80g) flaked almonds, toasted ½ cup (40g) shredded coconut 2 tablespoons white chia seeds Place the cacao, honey, vanilla, coconut oil and tahini in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until melted. Add the puffed rice, buckwheat, almond, coconut and chia seeds. Stir well to combine.
Place ¼ cupfuls of the mixture on 2 large baking trays lined with non-stick baking paper, pressing slightly to flatten into rounds. Place in the freezer for 30 minutes to set. Serve. MAKES 12.
Tip: You can store these crackles in an airtight container in the fridge or freezer for up to 2 weeks.