A dense and fudgy slice with crunchy nuts and seeds and a thick layer of dark chocolate. Buckwheat has a subtle nutty taste but it’s really there to add crunch and texture. Perfect served with an espresso.
Makes: 12-15 pieces
INGREDIENTS
1½ cups (220 grams) dates
¾ cup (70 grams) walnut pieces
½ cup (70 grams) slivered almonds
⅓ cup (28 grams) desiccated coconut
3 tablespoons sesame seeds
2 tablespoons smooth peanut butter
⅓ cup (60 grams) buckwheat
¼ cup (25 grams) ground almonds
1 pinch table salt
TOPPING
250 grams dark chocolate, roughly chopped
1 tablespoon coconut oil
METHOD
Roughly chop the dates and place in a large heatproof bowl. Cover with boiling water and set aside for 30 minutes.
Preheat the oven to 180°C regular bake. Line an oven tray with baking paper. Line a loaf tin, roughly 23cm x 11cm, with baking paper.
Place the walnuts and slivered almonds on the prepared tray and bake for 5 minutes. Add the coconut and sesame seeds and bake for a further 3–4 minutes or until golden and toasted.
Drain the dates and add the peanut butter. Mix vigorously until a smooth paste forms. Add the nuts, coconut, sesame seeds, buckwheat, ground almonds and salt and stir until well incorporated. Press the mixture into the base of the prepared tin.
Place the chocolate in a microwave-safe bowl. Add the coconut oil and heat in the microwave in 30-second bursts until the chocolate has melted, stirring in between each burst. Alternatively, melt the chocolate in a heatproof bowl set over a pot of simmering water.
Pour the chocolate over the base and refrigerate for 4–6 hours or until firm. Use a sharp knife to slice into small pieces.
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