- 100g coconut oil
- 200g honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 100g cocoa powder
- 850g buckwheat
Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …
- 150g pack cacao nibs (if you're cooking with kids, you can substitute with chopped dark chocolate)
Heat oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment. In a large microwaveable bowl, melt the coconut oil with the honey, cocoa powder and a pinch of sea salt. Stir in the buckwheat, covering well in the chocolate mixture.
Spread the mixture onto the baking trays and bake for 15 mins, stirring halfway, then mix in the cacao nibs. Allow to cool before storing in a Kilner jar or airtight container. Best eaten within 1 month.