This slice is something special - chocolatey and moorish, the kids, the hubby and even the most refined guest at morning tea will be impressed!
Know your nutrients
Energising and nutritious, buckwheat (or Kasha, the toasted version) is much to many peoples surprise, not a grain! It is actually a it is actually a fruit seed that is related to rhubarb - who would have thought! That makes it suitable for celiacs and people with a gluten intolerance, and paleo friendly.
It is a rich supply of flavoiods which is a phytonutrient (natural compounds found in plant foods which have beneficial effects working with other essential nutrients to promote good health) that protect against disease by extending the action of vitamin C and acting as an antioxidants. It is also an amazing blood sugar stabiliser, is known to help prevent gallstones and protect against heart disease. Wow! All this in a little fruit seed.
Ingredients: For Crackle
- 1 cup kasha (toasted Buckwheat)
- ¾ cup raw cacao powder
- 1 cup desiccated coconut
- 1 ½ cup currants
- ¾ cup coconut oil
- 3 tablespoons maple syrup
Ingredients - for the fudge topping:
- 8 fresh medjool dates
- ½ cup almond meal
- ¼ cup coconut oil
- 6 tablespoons cacao powder
Method - for the crackle:
Add kasha, cacao powder, coconut and currants in a large bowl, mixing until well blended.
Gently heat the coconut oil in a small saucepan over a very low heat until it melts.
Pour the oil and maple syrup into the bowl with the buckwheat and blend it in.
Press the mixture into a 31cm (12 inch) baking tin lined with parchment paper or plastic wrap.
Freeze until set.
Method - for the fudge topping:
Combine the dates and almond meal in the bowl of a food processor and pulse until the dates are well chopped.
Melt the remaining coconut oil over a gentle heat. allow to cool. move the date and almond mixture to a bowl and add the cacao powder and cooled coconut oil. massage the mixture with your hands until it begins to bind.
Press the icing evenly over the frozen crackle. Smooth it with hands and fingers, then return it to the freezer to set the topping.