CRUNCHY CHOCOLATE BUCKWHEAT BARS

WF  GF  VEG    Makes 12

My friend Alexx from alexxstuart.com has created this beautiful recipe.

65 g (2¼ oz/1 cup) additive-free shredded coconut

1 tablespoon raw cacao powder

75 g (2½ oz/½ cup) pepitas (pumpkin seeds)

125 ml (4 fl oz/½ cup) coconut oil

125–170 ml (4–5½ fl oz/½–²/₃ cup) rice malt syrup

120 g (4¼ oz/1 cup) tapioca flour

1 organic egg

160 g (5¾ oz/1 cup) buckwheat ‘buckinis’

120 g (4¼ oz) 85% dark chocolate, for melting and drizzling (optional)

Preheat the oven to 180°C (350°F/Gas 4) and line a baking tray with baking paper.

Place all the ingredients, except the buckinis and dark chocolate, in a food processor and pulse until well mixed. Add the buckinis and pulse a few more times.

Spread the mixture evenly and firmly over the prepared baking tray and bake for 20–25 minutes.

Remove from the oven and make indents into the mixture marking out your 12 bars.

Cool on a wire rack, and when cool, cut completely into 12 bars. Drizzle over the melted chocolate before serving.