Ingredients
Method
- In a small bowl, soak the chopped figs in warm water to soften them for about 10 minutes.
- Combine tahini, coconut oil, maple syrup, vanilla and cacao in a small saucepan on low heat. Continue to stir until all of the ingredients have formed a smooth runny liquid.
- Blend or mash the figs with a fork until they form a paste and add them to a bowl with the buckwheat, coconut and a pinch of salt. Add the cacao liquid and stir well to combine.
- Line a loaf tin with baking paper and press the mixture firmly into the tin. Sprinkle with sesame seeds and coconutSet in the fridge for 1-2 hours.
- Cut into small bars. Enjoy
Notes
Note: This slice can also be frozen. It will last for a week in the fridge.
Add a comment
Show Comments
6Leave a Comment
Your email address will not be published. Required fields are marked *
Renee Baker says:
This looks so good! Do you use dried figs for this? And is normal buckwheat okay if not activated? Should I soak first? Thank you !
Kate - Boob to Food says:
Yes dried figs, sorry I've amended the recipe now to reflect that. In this recipe it is best to be activated as the recipe is raw. You can eat uncooked buckwheat, but it won't be as nice in terms of the texture. When using activated it is already soaked and the dehydrated. With regular buckwheat you won't be able to soak it (unless you were going to dehydrate again) as it will introduce too much moisture into the slice
Renee Baker says:
This all makes sense, thank you!
Veronica Gomez says:
Hi! Is the tablespoon of cacao the same as cacao liquor or cacao paste? Not clear because I’ve never used this in my cooking but really want to try this recipe. Thank you!
Kate - Boob to Food says:
Hi lovely, no cacao is a powder like cocoa - cacao paste or liquor still have the cacao solids in it as well
Anna Hill says:
Everyone loved this recipe thank you. I did find we had to eat it straight out of the fridge because it was quick to melt. I wasn’t confident enough to put it in my little one’s lunchbox.