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Ingredients
- 1.5 cups date paste
- 1 orange zest & juice
- 4 cups sprouted buckwheat check my sprouting guide here to see how to sprout buckwheat http://robynjlaw.com/wp-content/uploads/2014/03/Getting-Started-RAW-Sprouting-Soaking-Guide.pdf
- 1/2 cup maple syrup
- 1 cup cacao powder
Preparation
Step 1
This recipe can be enjoyed with a freshly made or cold nut milk like cashew or almond milk robynjlaw.com/2010/03/video-how-to-make-nut-milk-2/, or with some coconut yoghurt or on top of a delcious smoothie!
First you need to soak and sprout the buckwheat as per my directions on my guide here http://robynjlaw.com/wp-content/uploads/2014/03/Getting-Started-RAW-Sprouting-Soaking-Guide.pdf
Blend all other ingredients until smooth. Alternatively you can mix them in a large bowl
Pour the chocolate mixture over the soakded and drained buckwheat and ensure it is evenly covered.
Dehydrate on 145F for 2 hours then reduce to 110F until crunchy.