No bake chocolate oat and buckwheat crunchies

23 Oct No bake chocolate oat and buckwheat crunchies

Posted at 15:55h in Dairy Free, Dessert, Gluten Free, Paleo, Snack, Sugar Free, Yeast Free by

I first made these bars early this year when I was pregnant with my son. I continued to crave them for the remainder of my pregnancy and beyond. I adapted this recipe from those found in the Alternative Baker. Turns out I love the extra crunch of the buckwheat, the complexity of brazil and cashew nuts, and prunes. Yes, prunes. I first added them because they were the only dried fruit I had in the house. But then, as I continued to make them with other, sexier dried fruit, I found that I missed the old lame, yet lovely in their perfect sweetness, prunes. Go with me on this one, and resist the urge to conjure visions of old ladies and Metamucil.

This recipe is super forgiving, so mix and match or replace at will. Let me know what you find. For the chocolate, I have found a baking bar without sugar added, the brand is Guittard. Check it out.

No bake chocolate Oat and Buckwheat Crunchies

Created by on October 23, 2017

Ingredients

Bars

  • 1 c Cashew Butter
  • 1/3 c Maple Syrup
  • 1/4 tsp. Sea salt
  • 2 tsp. Vanilla
  • 2 c Rolled oats
  • 1/2 c Buckwheat groats
  • 1/2 c Brazil nuts (or any other nuts)
  • 1/2 c Prunes (or other dried fruit)
  • 1/4 c Hemp seeds
  • 1/4 c Cacao nibs

Chocolate Toppings

  • 1 tbsp. Coconut oil
  • 3/4 c Chocolate
  • 1 tbsp. Maple

Instructions

To make bars:

  1. Heat a wide skillet and add oats and buckwheat. Toast on low heat until browned and fragrant, careful not to burn, about 7-10 minutes. Stir or toss frequently. When finished, pour oats and buckwheat into a mixing bowl.
  2. Add chopped nuts to the same skillet and toast until golden and fragrant, about 5 minutes. Pour nuts into bowl with oats and buckwheat.
  3. Add the fruit, hemp seeds and cacao nibs to the nut and grain mixture.
  4. Mix together the nut butter, maple, vanilla and sea salt until smooth.
  5. Add nut butter mixture to the oat mixture and fold together until well combined.
  6. Line a 8x8 square pan with parchment and press the nut butter mixture into the pan.

To make topping and finish:

  1. Combine chocolate, maple and coconut oil in a sauce pan. Melt and combine over low heat.
  2. Let chocolate cool slightly, and then pour over the bars, using a spatula to get all of the chocolate out of the pan (of course!). Pick up the baking pan and tilt from side to side, front to back, working the chocolate evenly over the surface of the bars.
  3. Put in the refrigerator and allow let set for at least 2 hours before remove and cutting into bars.

 

2
No Comments

Post A Comment