This is a tasty chocolate snack which is high in protein and nutrients. Perfect for the school run treat or with a cuppa for a pick-me-up and chocolate fix.
I used dried cherries here, but you could use raisins or any other dried fruit (or omit completely if you prefer). Be sure to read the ingredients on your dried fruit packets as some brands add sugar and sunflower oil. Look for natural, unsweetened or air dried ones if possible.
1 cup of glutenfree oats
½ cup ground or whole flax
2 tbsp raw cacao powder
4 tbsp coconut oil
½ cup rice malt syrup or maple syrup
4 tbsp roasted buckwheat groats (whole buckwheat)
1 handful of crushed almonds
100g dried cherries/sour cherries or raisins if you don’t have cherries
In a blender or food processor, blend the oats and flax to a rough flour and put into a bowl.
Add the cacao, buckwheat, almonds and dried fruit.
Melt the coconut oil and add the rice malt syrup, stir this mixture into the oat/flax mixture and combine.
Use your hands to form a dough and press it into a baking paper lined loaf tin. Press into the corners of the tin and flatten the top so its smooth.
Put the tin in the freezer for 20 minutes. At this stage, for a special treat, you could pour melted dark chocolate over the top – then back in the freezer. It is delicious enough without the chocolate though.
Remove from the freezer and using a very sharp, thin knife, gently cut it into squares. Keep in the fridge.