YIELD: 12 SERVINGS
Like a crunchy granola bar, these chocolate bars are a great pick-me-up when your energy is down. Be sure to use only kasha (toasted buckwheat) that is brown in color, rather than greenish. Kasha is usually located next to untoasted buckwheat groats, oftentimes in the bulk or natural foods sections.
Directions
Preheat oven to 300 °F.
Line a baking tray with parchment paper.
Drain the soaked kasha completely.
In a large bowl, combine all the ingredients except for the oil.
Use the ¼ teaspoon coconut oil to grease clean hands and gently pat down the mixture into a rectangle, about ¼ to ½ inch thick.
Bake for 30 minutes.
Remove from oven, gently cut into squares using a spatula (but don’t separate) and continue to bake for an additional 20 minutes.
Let cool completely and then break into individual bars.
Store in an airtight container for up to 1 week.
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Ingredients
1½ cups kasha (toasted buckwheat kernels), soaked for 2 hours
⅓ cup + 2 tablespoons cocoa powder
2 tablespoons chia seed
½ cup maple syrup
3 tablespoons date sugar
⅔ cup almond flour
½ teaspoon salt
½ cup dried cherries (not sweetened)
¼ teaspoon coconut or olive oil
