1/2 Cup Buckwheat Groats - rinse well to remove goopiness
1/4 Cup Walnuts
1/8 Cup raw Cacao Powder
1/8 Cup real Maple Syrup
1 Medjool Date (soaked at least 2 hours if it is not soft and juicy)
Fudge - Middle
1/4 Cup Coconut Butter
1/8 Cup Maple Syrup
1/8 Cup Cacao Powder
Icing - Top
1/2 Cup Dark Chocolate Chips
1 Tablespoon Avocado Oil (You can substitute refined coconut oil)
1 Tablespoon Nut Butter (Or Sunflower Butter or Hemp Seed Butter to make the recipe nut-free)
10 x 10 cm pan with removable bottom
10 x 10 cm square parchment paper
10 x 20 cm loaf pan
4-cup food processor
Thoroughly rinse the buckwheat groats to remove the coating - which may make them taste bitter if you don't rinse it off. You might also want to soak the goats overnight.
Soak the date for at least two hours to make is soft and juicy.
Put the jar of coconut butter into a pan of boiling water. Turn off the heat. Do not let water splash into coconut butter. You only need it to melt enough to pour out 1/4 cup.
Line the 10 x 10 cm drop bottom pan with waxed paper.
Note : If your pan does NOT have a removable bottom, be sure to line the whole pan and let the waxed paper overhang the edges so you are able to lift the cake straight up and out.
In a food processor, blend up the buckwheat groats, shelled hemp seeds, walnuts, cacao syrup and date until you have a pressable texture.
Press into the pan.
Refrigerate while you make the middle layer.
Stir together the melted coconut butter, maple syrup and cacao powder until well mixed.
Remove the refrigerated base.
Pour the mixture over the chilled base and return the pan to the refrigerator while you make the frosting. If you want the middle to harden faster, you can freeze it.
Place the dark chocolate chips in a double boiler (put the chocolate in 1 bowl and put the bowl in another bowl containing hot water) and stir gently until melted.
Into the melted chocolate chips, stir in the avocado oil and nut (or other) butter and keep stirring until evenly combined.
Pour over the hardened middle layer and refrigerate until the top is hard enough to cut.
Cut the bars, store in an airtight container in the refrigerator for about a week or longer in the freezer.