I didn’t like these bars very much. Like the blinis I posted a few weeks ago, the buckwheat flour makes them quite bitter. But I do have quite a sweet tooth so perhaps it’s just me.

This is a sugar free, dairy free, gluten free, no-bake recipe.

Step by step recipe below and list of ingredients at the end of the post!

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The first step is to place the buckwheat in a bowl the night before, cover with cold water and leave to soak for 8 hours. I used buckwheat flour so I skipped this step.

Line a 20 cm square baking tin with baking paper.

Place the buckwheat (or buckwheat flour) and almonds in a food processor, and blend lightly so that the mixture combines and breaks down.

Add the remaining ingredients:

• cacao powder
• fresh or dried figs (I used dried)
• protein powder (instead of using 2 scoops of protein powder I used 3 tablespoons of milk powder, so my bars were not dairy free)
• melted coconut oil (recipe calls for 5 tablespoons but I used 7 to achieve the right consistency)
• orange zest and juice
• vanilla (recipe calls for bean powder or paste, but I used extract)
• salt (recipe calls for Himalayan sea salt but I used regular salt)
• I also added 5 tablespoons of honey, an ingredient that was not in the original recipe

Blend further until consistency is sticky and is able to be moulded with your hands.

Press the mixture flat into the lined tin. Place in the refrigerator for 1 hour to set.

Remove from the tin and slice into rectangular bars. Store refrigerated in an airtight container for up to three weeks.

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Chocolate, Orange & Fig Buckwheat Bars

From The Great New Zealand Baking Book, copyright © Olivia Scott from The Raw Kitchen

Makes: 12 | Prep time: 10 mins, plus soaking | Skill level: 1 (easy)

Ingredients

• 2 cups buckwheat
• 1 cup almonds
• ½ cup cacao powder
• 5 fresh or dried figs, sliced
• 2 scoops protein powder
• 5 tbsp coconut oil
• zest and juice of 1 orange
• ½ tsp vanilla bean
• powder or paste
• ½ tsp Himalayan sea salt

[DF] [GF]

Method

The night before, place buckwheat in a bowl, cover with cold water and leave to soak for 8 hours.

Line a 15–20 cm rectangular or square baking tin with baking paper.

Place buckwheat and almonds in a food processor, and blend lightly so that the mixture combines and breaks down. Add remaining ingredients, and blend further until consistency is sticky and is able to be moulded with your hands.

Press mixture flat into the lined tin. Place in the refrigerator for 1 hour to set, then turn out and slice into rectangular bars. Store refrigerated in an airtight container for up to three weeks.

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