gluten free
dairy free
refined sugar free
vegan
- Prep time:20 mins
- Cooking time:1 hour to set
- Recipe serves:20 mini muffin size
Chocolate Buckwheat Crackle :) Traditional crackle is filled with puffed rice, sugar laced cocoa, hydrogenated vegetable shortening, icing sugar, leaving you with a negative nutritional experience and greasy mouth feel. This 'twist' that we are giving you means that crunchy crackle can now brighten up your lives (big and little people) for breakfast, snacks or desserts and especially fun at birthday parties!! They are crunchy yet chewy, sweet, dark, nutty, decadent and totally delicious - a wholefood makeover with real ingredients (aka) a nice twist on an old family fav ;) xoxo
Ingredients
- 2 cups sprouted and dried buckwheat (store bought or home-made)
- 1 cup cacao powder or quality cocoa
- 8-10 pitted fresh dates
- 1/2 cup nut butter (we used PICS peanut butter)
- 1/2 cup melted organic coconut oil
- 1 teaspoon vanilla
- pinch or two of pink salt
Method
- Place buckwheat and cacao into a bowl and mix to combine.
- In a food processor, blend dates, coconut oil, nut butter, vanilla and salt until well combined and sticky!
- Add the sticky mixture to the dry mixture to combine them both.
- Place into lined mini muffin pan or traditional crackle paper cup-cake cases. Fill to the top and set in the fridge or freezer for about an hour.
- They will last in the fridge for about 3 weeks in a sealed container (but they wont last that long)