Makes 10 pieces (I used a 20 x 20 cm tin)
Ingredients:
Crunchy Buckwheat Base
1 cup oats
1 cup buckwheat dried activated (by Loving Earth buckinis)
1 cup desiccated coconut
1 cup dates
5 tsp fresh ginger peeled & sliced
Large pinch sea salt
1 tbsp vanilla extract
1 tbsp coconut oil melted
1/4 cup carob powder
8 drops of orange essential oil (I use Young living brand) (optional)
Ginger Icing
3 cup desiccated coconut
3 tbsp coconut oil melted
2 tbsp of turmeric ginger black pepper paste
2 tsp ground ginger or 3 drops of ginger essential oil
2 tbsp coconut nectar
1/2 tsp sea salt
Method:
Base: Blend all base ingredients excluding the buckwheat in a food processor until it starts to become warm and the oils release, making it stick together between your fingers.
Add the buckwheat cereal and gently pulse on very low or stir to combine (you want to keep the buckwheat whole and crunchy, not blend it in.)
Press into a lined tray until firm and compact and place in the freezer to set.
Icing: Blend coconut and coconut oil in your food processor until it releases its oils and becomes a liquid. Only then add the remaining ingredients and blend lightly to combine.
Press onto your base and flatten with a spatula, then place back in the freezer for at least half an hour to set.
Slice into bars and keep in the fridge for up to two weeks.
Recipe Notes:
Make 100% gluten free version: replace the oats with another cup of buckwheat/almonds/cashews and include that in your blended base.
Raw buckwheat can be used, but isn’t as crunchy or digestible, so if possible, try the activated version above.
If you’re finding your base ingredients aren’t holding together because your food processor isn’t that strong, add another tablespoon or two of coconut oil to hold it together. Same with the coconut based icing – add an extra tablespoon or two of melted coconut oil to help get your coconut butter natural oils to release. The liquid here is really key, as this helps to bind the crunch and icing.
Failing this, you can also use pre-bought coconut butter. While, I do really recommend giving the homemade version a shot (it’s a fair bit cheaper), store-bought will be just as delicious. Use 1 cup of coconut butter for this recipe.
Don’t worry if your fresh ginger root doesn’t completely blend in – it’s rather delicious when you bite into a chunk of fresh zesty ginger in the base and icing! 🙂
Recipe by Debora Galvin