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
Ingredients
- 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
Method
- Line a 22 × 12cm loaf tin with baking paper.
- 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.
- Add the coconut oil and continue to pulse until the mixture starts to come together.
- Press the mixture evenly into the lined tin, sprinkle the cacao nibs on top, and press down lightly.
- Pop in the fridge for at least 2 hours to set.
- 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
