Raw Chocolate Buckwheat Slice

You will need: food processor, cake tin or baking dish.


2 cups soaked nuts of your choice. I used a mix of cashews, almonds and pecans

4 Medjool Dates (pitted)

2 heaped tablespoons of cacao powder

¼ cup buckwheat groats (soaked and sprouted)

1 tablespoon of raw honey or agave nectar

¼ cup cacao butter

2 tablespoons of coconut oil/butter

1 heaped teaspoon Maca Root Powder

1 heaped teaspoon Raw Almond Meal (optional)

Pinch of salt

For icing:

1 heaped tablespoon cacao powder (for icing)

1 tablespoon agave nectar (for icing)

  1. Melt the cacao butter and coconut oil in a small glass, steel or ceramic bowl/mug sitting in a larger bowl of hot water. If your chunks of cacao butter are quite large, break them up in the bowl with a sharp knife. Stirring continuously will also help speed up the melting process.
  2. In a separate bowl combine the maca, almond meal and salt.
  3. Sprinkle this mixture over the bottom of the tin or dish you plan to use for the slice and set aside.
  4. Process the nuts into small pieces.
  5. Add the dates, honey and cacao powder and process until the dates are well blended.
  6. Pour mixture into a large bowl and stir through the buckwheat.
  7. Add about 1/3 of the melted cacao butter/coconut oil to the bowl and mix well. The consistency should resemble firm cookie dough. Retain remaining oil/butter for the icing.
  8. Press mixture into a low cake tin. Try to make the top as even as possible.
  9. Make icing: Combine cacao powder and agave with remaining oil/butter and stir until smooth.
  10. Pour icing over the top of the slice. Decorate with dried fruit/nuts of your choice.
  11. Set in fridge. Will be ready to eat within 10 minutes. Once set, the slice will store at room temperature or can be refrigerated.


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