Chocolate Goji Crunch
This chewy, crunchy Chocolate Goji Crunch is the perfect 3pm sweet treat. The pairing of slightly sour goji berries with dark choc is divine.
Servings 16 squares
Calories 184kcal
Cost $10
Ingredients
- 1 c buckwheat (activated or raw)
- 1 c shredded coconut
- 1 c goji berries
- ¾ c cacao powder
- ¾ c coconut oil melted
- ¼ c brown rice syrup
- 1 tsp vanilla extract
- pinch sea salt
Instructions
- Combine dry base ingredients in a bowl until mixed, then add coconut oil, syrup, vanilla and salt until well combined.
- Pour into a glass tin lined with baking paper and press down until firmly packed. Sprinkle with extra gojis, buckwheat and coconut, then place in freezer to set for 1 hour. Slice and serve, and keep in the fridge for 4 weeks.
Video
Notes
- Sugar free: Use double the amount of date paste instead of liquid sweetener in the base and topping. Or use stevia or erythritol, and add extra coconut oil as necessary for it to bind.
- If your goji berries are super hard, you can soak them briefly in a bit of hot water first. Drain off the water and drink as a tea or add to a smoothie or to your bircher muesli.
Nutrition
Calories: 184kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 142mg | Fiber: 4g | Sugar: 4g | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg