Raw Sprouted Buckwheat Bars

1 1/2 cups sprouted buckwheat groats
1/2 cup chopped dates – soaked in filtered water the day before
1/4 cup raw cacao powder
1 tsp vanilla essence
1/4 tsp sea salt
1 heaped tbs tahini
1 heaped tbs coconut oil
1/4 cup chopped nuts of choice (I mixed almond and cashew together)
1/4 tsp cinnamon

Sprouted Buckwheat:

1) Firstly, soak the buckwheat groats in filtered water. I covered them overnight.

2) The next day wash the ‘sludge’ off thoroughly, drain them and give them a rinse with water.  I rinsed daily for about 4 days.

3) You can tell when they’re done as little tails start sprouting, signifying that nutritional content is at optimum levels.

4) I left the sprouted buckwheat out overnight as the humidity was low and I am operating sans dehydrator.  It worked a treat.

They’re now ready to be consumed!

Bars:

1) Soak the dates in enough water to cover them.  If you’re short on time soak for about 20 mins in warm water, until they soften.

Now finally the how-to…

2) Remove the dates from their water but save it in case you need some of the liquid.

3) Use a food processor to blend the dates, vanilla, sea salt, tahini, coconut oil, cacao powder and cinnamon until a paste forms.

4) Turn off the food processor and mix in the sprouted buckwheat and chopped nuts until well combined.  Add some date soaking water if necessary, working slowly and bit by bit.

5) Scoop out mixture into a pan or baking tray, flatten with a spatula or back of a spoon.  You can also shape into balls if you prefer.

6) Freeze for at least 30 minutes to allow it to firm.
Cut into slices with a sharp knife.  Store the bars in the freezer for extra crunch

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