As I sit down to write this recipe post, I cannot help but wonder why I haven’t done it sooner! Making these little nuggets of joy/slices/bars/whatever you want to call them was incredibly easy and required almost no prep. Basically you just sit back and let your food processor do all the work. I happen to have a very small, pretty low-power food processor. So if mine can handle this, yours definitely can!
I love these bars because they’re rich in flavor but 100% good for you. Every ingredient comes with a boost of nutrient-dense whole food goodness. I decided to make these with carob and almond butter as the major flavors in the base, which go well with the toasted buckwheat, walnuts, and pecans. But if you want, you could likely substitute the nuts for others of your choice in equal amounts. I love the crunchiness that the buckwheat gives these, so if you have it on hand don’t skip it! The filling is rich and coconut-y, and super creamy from the cashews. It’s sweetened naturally with absolutely no added sugar or syrup. You’re welcome to add some in but I find that if you use super-ripe frozen bananas, the filling is perfect without added sweetener. The toppings are my favorite part. I went a little cray and also added a drizzle of raw chocolate, goji berries, and coconut flakes, but you can add pretty much anything you want! Freeze-dried berries or crushed nuts would be great too — maybe pistachios for a nice color contrast. Any way you decide to interpret these, they’re gonna be delicious.
- 1 cup toasted pecans/walnuts (I toast mine on low heat on the stovetop for a couple minutes)
- 1/2 cup almond meal
- 1/2 cup toasted buckwheat (also known as kasha, or you could use sprouted and dehydrated or “activated” buckwheat instead, as long as it’s crunchy in texture; you shouldn’t use raw buckwheat, but you could substitute with more nuts if needed)
- 1-2 tbsp almond butter (depending on how “nutty” you want them to taste; I used about 1.5 tbsp; any nut or seed butter will work fine)
- 1/2 cup medjool dates, soaked in boiling water for 10 min and then drained
- 1/2 cup black figs, soaked in boiling water for 10 min and then drained (or just use more dates)
- 1-2 tbsp carob powder (depending on how much you like carob; I used about 1.5 tbsp; you could also sub cacao powder or cocoa powder)
- pinch of pink himalayan or sea salt
- pinch of cinnamon
- 2 tsp melted coconut oil
- dash of water (only if necessary to make things blend)
- 3/4 cup cashews, soaked for at least 4 hours or overnight, rinsed and drained
- 1/2 cup desiccated coconut
- 2 tsp coconut oil
- 1/2 of a large, overripe, frozen banana
- 1/2 cup of frozen blackberries
- 1 tsp vanilla extract
Raw Chocolate (you can double or triple the recipe if you wish to make more):
- 1 tbsp maple syrup
- 2 tbsp carob or cacao powder
- 1 tbsp melted coconut oil
- 1 tsp of plant-based milk
- desiccated or flaked toasted coconut
- goji berries or other dried/freeze-dried fruit
- frozen berries
- cacao nibs, seeds, crushed nuts, etc.
- Soak the dates and figs (if using) in boiling water. Remove berries and bananas from the freezer so that they can soften a bit while you make the base.
- Line a bread-baking tin with parchment paper. My baking tin was about 8 inches by 4 inches. I use clothespins to hold the paper to the tin.
- In a food processor, blend your nuts and buckwheat until coarsely chopped. Add the almond meal and pulse a few times to combine. Add in the rest of all of your base ingredients together (except water) until the mixture has come together fully. If needed, add a tiny dash of water while blending. Mixture should be relatively even in consistency but still have some chunks of nuts/buckwheat throughout. It just needs to be sticky enough that you can press it into the tin.
- Remove this mixture and press into your parchment-lined tin. Smooth with the back of a damp spoon. Place tin in the freezer to set while you make the filling.
- For the filling, blend all ingredients together until thoroughly combined. If you want it chunkier, add in a couple slices of frozen banana or a few more blackberries and pulse a few times just to break them up a bit (this is what I did for the results above). The rest of the mixture should be a creamy, very thick smoothie bowl/banana ice-cream consistency.
- Pour or scoop the mixture into the baking tin atop the base layer. Gently press your toppings into the filling layer. Place back in freezer for about 1-2 hours to set.
- Make the raw chocolate. In a heat-proof bowl over a pot of simmering water, slowly whisk together carob, maple syrup, coconut oil, and milk just until the mixture easily coats the back of a spoon. Remove from heat to cool a bit.
- Remove tin from freezer and drizzle with the raw chocolate. Put tin back in freezer for a couple minutes. Remove, and slice into desired size.