Cocao Buckwheat Crunchies

Cocao Buckwheat Crunchies

June 25 2015
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This recipe has nothing to do with teenage parties but teenage parties is currently where I’m at.  Reluctantly.  My youngest daughter decided to have a few friends round this Friday, a few meaning 10, which quickly (in a matter of minutes) expanded to 12.  That’s ok, isn’t it?  12 is doable. It would be but it’s no longer 12.  In the space of 24 hours 12 has become 23.  Assuming the party numbers keep doubling at the same rate by Friday there will be 384 party loving 15 year olds sharing my night in.  Hooray! And one thing’s for certain they won’t be interested in any cocao buckwheat crunchies. But you are, so here’s the recipe.  And wish me luck.

Oh, and I’ve added some lucuma in here.  Lucuma is a(nother) South American fruit.  It’s naturally sweet (but not too sweet) and is traditionally added to ice cream.  You could also add it to smoothies, yoghurts, muesli or granola. Its health benefits are purported to be anti-inflammatory, anti-aging and improve skin repair all of which are good enough for me.



Makes 8-10 bars
1 cup dates, pitted (medjool best but these are expensive so if you use pitted dates put them in the oven at a low temperature for a bit to soften)
1/3 cup mixed almonds and cashews
2tbsp ground flaxseed
2tbsp coconut oil
1 tbsp lucuma (optional)
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp cocao powder
1/4 cup buckwheat groats

Add the dates to a food processor and process until they are broken down and paste like.  Add the rest of the ingredients with the exception of the buckwheat groats.  Process until they are all combined.  Stir in the buckwheat groats by hand or give a quick pulse in the processor – you don’t want them to break up at all.

Press the mixture into a tin lined with cling film. I used a large loaf tin.  Refrigerate for a few hours until the mixture has hardened – you can speed up this process by putting it in the freezer.  When it’s cold cut it into squares, bars, triangles, whatever you like.  They make a great snack but are best kept coldish as the heat will soften them and whilst the taste doesn’t suffer they become a lot more ‘bendy’.