- 3 cups raw buckwheat (sprouted and dried is even better!)
- 1.5 cup desiccated coconut
- 1 cup raisins or unsweetened carob chips
- 1 tbsp cinnamon powder
- 1 tsp vanilla powder (or vanilla extract)
- 2 pinch Himalayan
- 1.5 cups almond butter
- 1 cup honey or rice syrup
- 2 cups pitted dates
- 2 cups chopped dried figs
1. Place your buckwheat, coconut, raisins or carob chips, cinnamon, vanilla powder and salt in a bowl and toss with your hands until well combined.
2. Place your almond butter, honey or brown rice syrup and dates in a food processor and process until the dates are mostly broken down. You can also do this by hand if you dates are very soft. This mixture does not need to be totally smooth because some texture in your bars is nice.
3. Add your chopped figs to the almond butter mixture and stir to combine.
4. Combine your wet and dry ingredients. You may need to add a little more almond butter or a little more coconut, depending on if your bars are too dry or too sticky. You want them to be stiff enough to hold a ball shape without crumbling.
5. Press mixture into a parchment paper lined baking tray.
6. Allow to cool in the refrigerator for 1 hour.
7. Slice into bars – makes 12-24 depending on what size you like.