Double Chocolate Crunch Bars
These bars are my new favourite! Packed with antioxidants, vitamins and minerals, these little lovelies contain the goodness of raw cacao coupled with some wonderful protein from the buckwheat and nuts, making a delicious, nourishing treat that is a winner for both kids and adults.
Makes: approx. 8 bars
=R1=
Double Chocolate Crunch Bars
Packed with antioxidants, vitamins and minerals, these bars are a delicious, nourishing treat for everyone.
Servings
Prep time
Cook time
Recipe
Ingredients
- ¾ cup cacao butter
- ½ cup raw cacao powder
- 4 tbsp maple syrup
- ½ tsp vanilla
- ½ tsp ground cinnamon
- Good pinch sea salt
- 3 tsp arrowroot powder (optional, but helps it set and stay together)
- ¾ cup activated buckwheat, such as Loving Earth buckinis
- ½ cup coconut flakes, lightly toasted in oven until just turning golden
- ½ cup nuts, roughly chopped
- 6 or so squares good-quality chocolate, to serve
Method
- Place cacao butter in small saucepan over low–medium heat.
- Once butter starts to melt, add cacao powder, maple syrup, vanilla, cinnamon, sea salt and arrowroot powder.
- Stir until well combined and cook on low heat for a minute or two, stirring frequently.
- Meanwhile, add buckwheat, coconut and nuts to mixing bowl.
- Once chocolate mix is ready, remove from heat and pour over dry mix, combining well.
- Press mix onto lined baking tray. I find it easiest to fold part of the baking paper over (or use new piece) to place over mix and use hands to smooth out to flat rectangle. Don’t spread mix apart too much as you want it to be quite tightly packed so it sets together.
- Place in fridge while you melt chocolate in separate saucepan. Drizzle over bars, return to fridge and allow to set for at least 2 hours.
- Slice or break into pieces and enjoy!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
