Chocolate and Buckwheat Crunch balls

PAJAMAS + JAM

at home recipes

NO TIME TO MAKE THIS RECIPE? BUY THIS PRODUCT ONLINE AND HAVE IT DELIVERED TO YOU.

Ingredient list

• 6 dates, pitted

• ½ cup boiling water

• 1 cup buckwheat groats

• ½ cup cacao powder

• 1 cup desiccated (shredded) coconut

• 2 tablespoons almond butter

• 2 tablespoons tahini

• 1 teaspoon vanilla essence

• ½ teaspoon ground cinnamon

• pinch of salt

• ⅓ cup raisins, coarsely chopped

• 2 tablespoons cacao nibs

  Coating

• ¼ cup cacao powder

• ⅓ cup desiccated (shredded) coconut

• ½ cup pistachios, finely ground

Directions

Makes 18 bite size balls

• Soak the dates in water for 10min, or until softened.

• Toast the buckwheat groats in a dry frying pan over low-medium heat for roughly 3-4min until golden and nutty. Allow to cool.

• Combine the dates, any remaining liquid, cacao powder, almond butter, tahini, vanilla cinnamon orange zest and salt in a high-speed blender. Blend until the mixture begins to bind together.

• Transfer into a medium bowl. Add the cooled toasted buckwheat, raisins and cacao nibs and stir until combined.

• Divide the mixture into 18 even portions and roll into balls.

• Roll six balls in cacao powder, six in desiccated (shredded) coconut and six in finely ground pistachios to coat. 

• Place on a tray and refrigerate for 1 hour, or until firm.