Chocolate, Buckwheat & Fig Bumper Bars Recipe | Homemade by Eleanor Ozich

These lusciously textured fig and buckwheat bumper bars are what I turn to when I’m looking for a delicious pick-me-up or sweet end to a meal. They’re effortlessly easy to make – a heavenly combination of gooey dates, good-quality cocoa, coconut oil and ground almonds. I also love how the addition of buckwheat adds a pleasingly intriguing crunch. Cut into thick, decadent slices, and eat with joy. Serves: 8 Bars


  • 1 cup ground almonds or ground nuts of your choice
  • 1 cup pitted fresh dates
  • ¾ cup good-quality cocoa or cacao powder
  • ½ cup dried figs, roughly chopped
  • 2 teaspoons vanilla bean extract
  • Pinch of sea salt
  • 1 cup buckwheat groat
  • ½ cup melted coconut oil
  • ¼ cup cacao nibs


  1. Line a 22 × 12cm loaf tin with baking paper.
  2. Place all the ingredients in a food processor, except for the coconut oil and cacao nibs. Process for 20 seconds or so, or until the mixture resembles coarse crumbs.
  3. Add the coconut oil and continue to pulse until the mixture starts to come together.
  4. Press the mixture evenly into the lined tin, sprinkle the cacao nibs on top, and press down lightly.
  5. Pop in the fridge for at least 2 hours to set.
  6. Once ready, slice into thick bars and store in an airtight container in the fridge for up to 2 weeks.


Recipes extracted from Homemade by Eleanor Ozich RRP $40.00