cacao buckwheat crackles

  • ¼ cup (25g) cacao or cocoa powder
  • ½ cup (175g) honey
  • 1 teaspoon vanilla bean paste
  • ⅓ cup (80ml) melted coconut oil
  • 2 tablespoons tahini
  • 1 cup (15g) puffed brown rice
  • ¾ cup (150g) buckwheat+
  • 1 cup (80g) flaked almonds, toasted
  • ½ cup (40g) shredded coconut
  • 2 tablespoons white chia seeds
  1. Place the cacao, honey, vanilla, coconut oil and tahini in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until melted. Add the puffed rice, buckwheat, almond, coconut and chia seeds. Stir well to combine.
  2. Place ¼ cupfuls of the mixture on 2 large baking trays lined with non-stick baking paper, pressing slightly to flatten into rounds. Place in the freezer for 30 minutes to set. Serve. 
    Makes 12

+ Buckwheat is the seed of a plant related to rhubarb. Loved for its wholesome benefits and nutty flavour, the little pyramid-shaped kernels are light brown or green in colour. Buy raw buckwheat in the health food aisle of most supermarkets and at health food stores.

TIPS:
Keep these crackles in the fridge or freezer in an airtight container for up to 2 weeks.

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