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
1 heaped tablespoon cacao powder (for icing)
1 tablespoon agave nectar (for icing)
- 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.
- In a separate bowl combine the maca, almond meal and salt.
- Sprinkle this mixture over the bottom of the tin or dish you plan to use for the slice and set aside.
- Process the nuts into small pieces.
- Add the dates, honey and cacao powder and process until the dates are well blended.
- Pour mixture into a large bowl and stir through the buckwheat.
- 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.
- Press mixture into a low cake tin. Try to make the top as even as possible.
- Make icing: Combine cacao powder and agave with remaining oil/butter and stir until smooth.
- Pour icing over the top of the slice. Decorate with dried fruit/nuts of your choice.
- Set in fridge. Will be ready to eat within 10 minutes. Once set, the slice will store at room temperature or can be refrigerated.