Buckwheat, Almond & Coconut Chocolate slice


+ Dairy free + Gluten Free + Refined sugar free +

Here’s a recipe I created the other day inspired by My New Roots granola


1/2 cup of buckwheat
1/2 cup of coconut flakes
1/2 cup of almonds
1/2 cup of coconut oil
1/2 cup of honey
1/2 cup of cocoa

Spread out the buckwheat on an oven tray & toast in the oven. Keep an eye on it and give it a stir every now & then. Also toast the coconut & almonds. Once the coconut & almonds have cooled down chop them up roughly. Mix these with the buckwheat then spread evenly in a loaf tin.

In a saucepan melt the coconut oil and honey together then add the cocoa and stir until smooth. Pour this over the coconut, buckwheat and almonds in the loaf tin. Give it a quick mix then press down so it’s even.

I added a few boysenberry pieces to the top of mine for aesthetics so if you want to do this pop the slice in the fridge for 5 mins then press some boysenberry pieces into the top of it wherever you would like. Then pop it on the freezer until hard at least 10 minutes. (If you aren’t adding any berries to the top go straight to freezer). This is so it is easy to cut up. Remove from freezer and cut into squares with a sharp knife.

Can be eaten now although it can be a bit hard so it is best to let it soften. Stored in fridge is best.

* if you find that you want a higher choc ratio in your slice then as long as you measure the coconut oil, cocoa & honey the same it should work out.

* you can pretty much add any base ingredients to the slice then just make the chocolate to pour over. Inspiration – pistachio, macadamia, walnuts, figs, sunflower seeds, pumpkin seeds, toasted sesame seeds, dried apricots, dried cranberries…endless possibilities


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