Ok, you’ve asked for it…so here it is, the most labour intensive snack in the fridge! Once you’ve done it a few times it gets much easier – honest!
High speed blender
140g Buckwheat (or flour of your choice)
60g Coconut sugar
60g Cacao butter
150 ml Water
Firstly soak the buckwheat for 4 hours, rinse well then when little shoots start to show (after a day or 2) dehydrate for 4 hours until dry. Process this on high speed and blend to a flour.
Alternatively you can buy ready sprouted and dehydrated Buckwheat in health food shops, sometimes called Buckwheaties or if you’re pressed for time use 1/2 coconut flour, 1/2 almond flour or experiment with your own choice of flours.
Add Lucuma and process again.
Add Coconut sugar and process again.
Put all the dry ingredients into a bowl.
Melt the Cacao butter gently in a bain marie, once melted add water and stir into the dry mix.
Press this mix into a silicon mould.
I use a 20cm square and remember to work quickly as it will start to set.
Put in the fridge to harden.
Meanwhile make the Caramel.
1 tsp Lemon juice
40g Almond butter
Soak the Dates for at least 15 mins then process at high speed in the blender with the Lemon juice and Almond butter.
Use the tamper to really mash it down. It will be thick and sticky. You can add water to loosen it but that will affect how it sets.
Spread it evenly over the base and put it back in the fridge.
Chocolate topping ingredients:
Either 2 x Forever Cacao 80% signature bars (or)
70g Cacao butter
45g Cacao powder
40g sweetener of choice
1/2 tsp of vanilla powder or 2 drops of extract.
Either melt the bars gently in a bain marie then pour over the caramel to make a thin layer (or)
Melt the Cacao butter and sweetener in a bain marie.
Add the Cacao powder and vanilla.
Stir quickly to remove lumps and pour over the caramel to make a thin layer.
Leave to set in the fridge.
Once the Chocolate topping is completely set you can cut it up into shapes of your choice! – Yum!