150g buckwheat groats, soaked overnight then rinsed and drained
35g desiccated coconut
3tbsp cocoa powder
2tbsp xylitol or coconut sugar (you could also use maple syrup or honey)
2tbsp coconut oil
1 and a 1/2 tbsp tahini
½ tsp cinnamon powder
Preheat the oven to 180C.
Place the drained buckwheat in a bowl.
Place the oil and tahini in a pan and melt. Stir in the remaining ingredients including the buckwheat.
Spread the mixture onto a lined baking tray.
Bake in the oven for 30 minutes stirring occasionally until the buckwheat is crunchy. Leave to cool and serve with Greek or dairy-free coconut yoghurt
Store in an airtight container for 1 week or in the fridge for 2 weeks.