*Nut Free, Dairy Free, Sugar Free
 
Ingredients:
 
40g quinoa, sprouted.
125g raw cacao butter
40g coconut oil
25g cacao powder
20g maca powder
20g mesquite powder
4-6 drops liquid stevia (or preferred sweetener such as 1 tbsp rapadura – or a combination of both!)
75g activated buckwheat (I used organic activated caramelized buckinis –https://lovingearth.net/products/108/caramelised-buckinis-organic-activated)
 
 
Method:
 
Soak the quinoa for 30 mins, then spread in a dish and leave to sprout (this takes about 4 hours.)
Rinse quinoa thoroughly and refrigerate until required.
Gently melt the cacao butter in a double-boiler.
Mix in the coconut oil.
Mix in the cacao, maca, mesquite and sweetener/s.
Mix in the buckwheat and quinoa and stir until the grains are completely covered.
Spread mix onto a small baking tray lined baking paper and freeze until the chocolate sets.
Break frozen sheet into bite-sized pieces.
Store your Crunchalicious in an airtight container all ready for that next sweet craving …. SOOO good after a big gym session!
Enjoy!!