Ingredients
24
24 servings
- •1 cup raw buckwheat
- •1 cup hemp seed hearts
- •1 cup slivered almonds
- •1 cup unsweetened coconut flakes
- •½ cup chia seeds
- •½ cup cacao nibs
- •1 ½ cups almond butter
- •1 cup white sugar
- •½ cup honey
- •salt to taste
- •1 (12 ounce) bag dark chocolate chips (such as Ghiradelli®)
- •1 tablespoon almond butter, divided
Instructions
- Line a 9x13-inch baking pan with parchment paper.
- Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
- Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
- Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
- Refrigerate until firm, about 1 hour. Cut into bars.
Nutritional Facts
Per 24 servings
- Calories: 378
- Carbohydrate: 38g
- Fat: 24g
- Fiber: 5g
- Protein: 8g
- Sugar: 16g
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