Remember making chocolate crispies when you were younger? I used to love them, then I learned to add marshmallow and loved them even more. They'd be the go-to for parties and Easter nests, using whichever cereal was appropriate. Just because I don't eat any of that stuff anymore does't mean I still can't enjoy the chocolatey, fudgey, crunchy little bites. In fact, it's much better to make a version that I can feel good about eating - these ingredients provide a good dose of healthy fats including omega 3, Vitamin E and fibre. The cashew butter and coconut oil give them the fudgey texture whilst the toasted almonds and coconut and roasted buckwheat bring the crunch. Give them a try and see how good you feel about eating them - just don't eat the whole tray in one day!
Note to self: never again make these the day before photographing, they will taunt you from the fridge until you've eaten every last crumb.
Makes one 8" x 10" tray
50g desiccated coconut
50g flaked coconut
30g ground almonds
80g almonds, chopped. Activated are best, if not, toasted or raw will do fine.
15g chia seeds
6 medjool dates, pitted and chopped.
110g coconut oil
3tbsp brown rice syrup
40g cashew butter
55g cacao powder
Line an 8" x 10" roasting tray with greaseproof paper
Roasted buckwheat (make a bigger batch than required and store in an airtight container for future use)
Oven temp 140C
Place the buckwheat in a saucepan and cover with twice the amount of water (alternative, soak overnight). Bring to the boil and cook for 15 minutes, or until soft. Drain and transfer to a roasting tin, spreading to an even layer. Place in the oven and roast for 40-50 minutes, or until the buckwheat is crisp. Remove and use a fork to break up. Allow to cool before transferring to an airtight container.
Chocolate Cluster Bites
In a saucepan, lightly toast the desiccated and flaked coconut and ground almonds over a medium heat. Remove from the heat and add the roasted buckwheat, almonds, chia seeds, linseeds and salt. Stir to combine. Add the medjool dates and stir again so that they become coated with the seeds and coconut (avoiding them sticking together). Return to a gentle heat and add the coconut oil, brown rice syrup and cashew butter. Stir and allow to melt. Add the cacao powder and stir again so all is well combined. Transfer to the roasting tray and refrigerate until set. Cut into squares and keep in the fridge, eating when you feel like a treat.