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BUCKWHEAT BARS
Raw vegan buckwheat bars with a delicious touch of coconut and lemon!
Prep Time
10
minutes
minutes
Ingredients
70 gr
Medjool dates
(approximately 5 pitted dates)
35
gr
Water
40
gr
Coconut butter
(NOT coconut oil)
125
gr
Sprouted buckwheat
10/15
gr
Coconut flakes
half a
Lemon (zest + juice)
Instructions
Sprout your buckwheat groats as mentioned in the post above.
Line a 8 x 15 cm (approximately 3 x 6 inches) loaf pan with two pieces of parchment paper: one lengthwise, the other one horizontally.
Using a
small food processor,
blend water + pitted dates to obtain a smooth "caramel".
Heat a pan and melt some coconut butter (do not overheat).
Click here to know how to make coconut butter.
In a bowl, add your dates mixture and the melted coconut butter to the buckwheat sprouts. Stir until you obtain a thick and sticky mixture.
Add the zest of half a lemon and 1 or 2 teaspoons of lemon juice.
Place the mixture in the prepared pan and use a spatula to press it into the pan.
Let it set into the fridge and store in an airtight container for a few days (you can freeze them!)