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.
Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
- 1 c caramelised buckinis
- 1 c desiccated coconut
- 1 c goji berries
- 3/4 c raw cacao powder
- 3/4 c extra virgin coconut oil melted
- 1 tbsp coconut nectar
- 1/2 c cashews
- 1/3 c raw cacao powder
- 8 medjool dates pitted
- 1/4 c extra virgin coconut oil melted
- Combine dry base ingredients in a bowl until mixed, then add coconut oil and nectar until well combined.
- Pour into a glass tin lined with baking paper and press down til really firmly packed – then place in freezer to set.
- Now add the cashews to your food processor and blend until they become a fine powder. Add the cacao powder until mixed, then one by one while the motor is running add your medjool dates.
- Make sure your second measure of coconut oil is melted but well cooled (not warm, or it will separate). Add to the processor until the mixture becomes one big gooey ball.
- Take the base out of the freezer, press the topping down on top of the base and smooth over. Place back in the freezer for about an hour until set, then remove, slice, and store in the fridge.
- Make it keto: use stevia powder or erythritol in place of the sweetener, and add extra coconut oil as necessary for texture. Replace the buckwheat with brazil nuts for carb free crunch!
- Make it nut free: use sunflower or watermelon seeds instead of cashews.
- 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!