Ingredients

The following ingredients have 12 Servings
  • 1 cup (180 g) Buckwheat Groats
  • 2 cups (475 ml) Filtered Water
  • 2 cups (230 g) Rolled Oats, Gluten-Free if necessary
  • 1 cup (130 g) Medjool Dates, pitted
  • ¼ cup (60 ml) Agave Nectar
  • 1 tsp Vanilla Extract
  • ½ tsp Salt
  • 1 cup (160 g) Vegan Chocolate Chips
  • ½ cup (40 g) Unsweetened Shredded Coconut

Instruction

  • Preheat the oven to 350ºF (180ºC), and line a baking sheet with parchment paper. In a small pot, bring the buckwheat groats and water to a simmer over medium-low heat. Cook the grains for 5 to 7 minutes, uncovered, until tender. Strain off any excess liquid, allow it to cool for 10 minutes.
  • Then, place the Buckwheat in a food processor with the Oats, Dates, Agave Nectar, Vanilla, and Salt. Pulse until the mixture is combined, and the Oats and Dates are slightly broken down.
  • Fold the Chocolate Chips and Coconut into the bar mixture until evenly mixed, then spread the mixture out into a 9 x 12″ (23 x 30-cm) rectangle, about ½” (1.25-cm) high. Using a pizza cutter or knife, cut twelve 2.5 x 4″ (6.25 x 10-cm) bars out of the rectangle without separating them.
  • Bake the bars for 30 minutes, then flip them, separating the bars at their perforations. Bake for an additional 15 minutes until they begin to brown around the edges.
  • Cool on a rack for 15 minutes before serving, or for 45 minutes before putting them into a container with a moisture absorbing packet.