- 1/2 cup (100gr) buckwheat
- 1 cup (200gr) dark chocolate
- 1 cup (200gr) tahini
- pinch salt
- up to 1/2 cup nuts and/or seeds (hazelnuts, pecans, sunflower seeds, pumpkin seeds….)
- Soak buckwheat for 2 dry hours.
- Drain and dry buckwheat in a pan, low heat
- Melt chocolate and tahini in a bain marie
- add salt
- Mix dried, roasted buckwheat with chocolate/tahini mix
- Add nuts (optional)
- Spread mix in a small baking pan.
- Place in freezer for at least 2 hours
- Cut to squares