Raw Buckwheat & Chocolate Bars

By Chef: Natalia Vanthienen
Posted: April 6, 2016


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Crunchy, a little bit sweet, chocolatey and peanut-buttery. Basically a little taste of heaven. Sprouted buckwheat is a great grain-free, gluten-free alternative to oats or rice crisps, and it’s rich with enzymes, protein and bioflavonoids. Perfect for a midday snack or even breakfast on the fly. Kids will love this recipe too. Enjoy!

Yield: 1, 8″ x 12″ pan


  • 10-12 dates
  • 3-4 Tbs raw peanut butter (-/+ 80 gr), or almond butter
  • 3-4 Tbs organic tahini ( -/+ 80gr)
  • 1/2 cup water (140 gr or less, depending on how wet your dates are)
  • 50 gr cacao butter/coconut oil, melted
  • ½ cup walnuts, chopped
  • 2 cups raw sprouted buckwheat groats
  • 2 Tbs chia seeds
  • 80gr raw dark chocolate, melted
  • 2-3 Tbs hemp seeds


  1. Mix the dates, the water, the peanut butter, the tahini and the melted cacao butter using a blender until you get a cream.
  2. Pour it into a bowl and add the walnuts, the buckwheat and the chia seeds. Mix well!
  3. Transfer the mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan.
  4. Pour the melted chocolate over the mixture and drizzle the hemp seeds over.
  5. Put it in the refrigerator for at least 2 hours.
  6. Cut it in bars and enjoy it!