The cacao buckwheat pops cereal I make for the kiddies is so yum I find it hard to keep up the supply in our house. So I thought of what else I could make with the cacao buckwheat cereal as the base….
I am always after new recipes that the kids will eat and will fill the lunchbox. Our school does not have a “no junk food: policy and so every day I hear about the GMO, colouring-filled, preservative-rich treat so-and-so had in their lunchbox. And how gooood it looked and how sad their lives are without the toxic food their classmates have. I always think-BRING IT ON. My mission to is make food that is BETTER and tastier than store bought food for the school lunchbox. And when you can replicate a lunchbox favourite and flip it into a nutrient-dense healthy version, I feel like I have earned a medal.
Remember the chocolate crispies/ crackle you got at birthday parties when you were a kid? Crispy puffed cereal with cocoa, sugar and hydrogenated fats? I loved these as a child. How about a nutrient-dense version with cacao buckwheat pops as the base……
Cue Buckwheat Cacao & Raspberry crispies! These are easy to make and taste amazing. They are still a treat, even though they are healthy!
The recipe is mine so no need to credit an author.
- 2 cups of buckwheat- if you can activate, sprout and dehydrate it, all the better hint- do in bulk
- 1 cup of shredded coconut
- 1/3 cup of cocoa butter
- 1/4 cup of maple syrup
- 1/4 cup of melted coconut oil
- 1/2 cup of freeze dried berries- I used raspberries
- Combine dry ingredients in a large bowl, except for the freeze dried berries.
- Combine wet ingredients and fold into dry ingredient mixture.
- Crush the freeze dried berries a little and fold into mixture.
- Press mixture into mini muffins tins. Compact mixture with the back of a spoon to make sure it's packed tightly into the muffin tins.
- Dehydrate at 40º for 8 hours OR bake at 50º for 30min
- Makes 24 crispies