by Buffy Ellen
Goji berries are one of my favourite superfoods. They've been used for over 5000 years in Chinese medicine to boost what the Chinese call life-force or "chi" energy. I've actually whipped them out in front of a few Chinese friends before, and it always seems to go down a treat.
Goji berries are high in protein (14%), and a complete protein at that with all eight essential amino acids (for you muscle-heads). They're super easy to add to your diet, just grab a handful on the run, mix into a trail mix with some nuts and seeds, sprinkle on top of your breakfast muesli or yoghurt, add to your overnight bircher muesli, or sprinkle over salads. This recipe however really takes them to the next level, combining them with rich dark chocolate (the healthy kind of course), and a chewy gooey topping.
The other secret element to this recipe is buckwheat, which is what gives it its crunch. While many people think buckwheat is a cereal grain, it's actually a fruit seed related to rhubarb and sorrel. This makes it perfect for folk who are sensitive to wheat or gluten, as well as for the paleo neoliths amongst.
Once your cupboard is stocked up with these superfood staples (dehydrated buckwheat, goji berries, cacao and coconut oil), this recipe is really quite easy. All you'll need is a basic food processor.
As always, these beauties are organic, plant-based, raw, dairy free, gluten free, refined sugar free, and paleo-friendly. Make a batch, store them in the fridge, then whip one out with a cup of peppermint tea when an unexpected visitor pops round.
Makes 16 single-serve squares
Crunchy Base: 1c caramelised buckinis* (dehydrated buckwheat cereal) 1c desiccated coconut 1c goji berries** 3/4c raw cacao powder 3/4c extra virgin coconut oil, melted 1Tbsp coconut nectar
Chewy Topping: 1/2c cashews 1/3c raw cacao powder 8 medjool dates, pitted 1/4c extra virgin coconut oil, melted
* If you don't have our Loving Earth caramelised buckinis, you can use soaked & dehydrated plain buckwheat, or just raw buckwheat. You'll want to increase the coconut nectar though to 2-3 Tbsp.
** If your goji berries are super hard (rather than soft like a raisin), you might want to soak them briefly in a bit of hot water first, or they may give your teeth a run for their money. Drain off the water and drink as a tea or use in a smoothie - it'll be full of goodness. Then continue the recipe with your softened drained goji berries. Don't worry if you don't do this - will just mean you get extra chew!
This slice will last a couple of weeks in the fridge. If you want it to last longer (or you have limited self-control), it will also keep in the freezer for up to 2 months. Then when you feel like a sweet treat, simply remove a square from the freezer, and in 5-10 minutes it will be ready to devour.
Let me know what you think in the comments below.
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Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!
The festive season is coming up, and I KNOW you want to bring the platter to the party. So, here are my 6 steps on exactly how to make one! Complete with 100% vegan home-made nut cheese too – haloumi/feta/mozzarella... it’s all here!
I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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