Homemade cocoa pops

Serves 20 Prep 10 mins Cook 16 mins

100g coconut oil

200g honey

100g cocoa powder

850g buckwheat

150g pack cacao nibs (if you’re cooking for kids, you can substitute with chopped dark chocolate)

1 Heat oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment. In a large microwaveable bowl, melt the coconut oil with the honey, cocoa powder and a pinch of sea salt. Stir in the buckwheat, covering well in the chocolate mixture.

2 Spread the mixture onto two baking trays and bake for 15 mins, stirring halfway, then mix in the cacao nibs. Allow to cool before storing in a Kilner jar or airtight container. Best eaten within one month. PER SERVING 302 kcals, fat 11g, saturates 7g, carbs 44g, sugars 8g, fibre 4g, protein 6g, salt trace