- Prep Time: 25m
- Yield: 10 large bars or 20 squares
- 1 cup raw almonds
- 1 cup raw buckwheat groats*
- 3 tbsp cocoa or cacao powder
- 8-10 medjool dates, pitted and chopped (about a cup)
- pinch of salt
- 1/2 cup + 1 tbsp canned coconut milk
- 1/3 cup rice malt syrup**
- 1/4 cup virgin coconut oil, melted (at room temperature or lukewarm)
- 1 tsp vanilla extract
- 1/2 cup almond meal
- 4 cups unsweetened shredded coconut
- 1/4 cup virgin coconut oil
- 2 tbsp rice malt syrup**
- 1/4 cup cocoa or cacao powder
- Line a 20cm square pan with baking paper.
- Add all the ingredients for the base to a food processor, or if you’re using a high speed blender, due to the quantity of the ingredients it may be easier to do this process in two batches. Pulse the mixture until it’s combined and sticking together. Press into your baking pan and freeze while making the filling.
- After rinsing out the food processor or blender, add the ingredients for the coconut filling.*** Process until the mixture is semi smooth, with the texture of chopped up coconut still present. Add this onto the base, and smooth it down as evenly as you can, and freeze for 15 minutes.
- Towards the end of the 15 minutes, add the coconut oil and rice malt syrup for the chocolate layer into a small saucepan over low heat, until just melted. Take off the heat and whisk in the cocoa powder.
- Take the pan out from the freezer. At this point I like to use a spoon to further smooth the coconut. Pour the chocolate on top, tilting the pan so it spreads evenly. Freeze for 1 hour. Slice into bars or squares, and store in an airtight container in the fridge.