Maximum energy, minimum daily preparation, zero stress: Raw Choco-Buckwheat Bar recipe
February 3, 2018
If you are reading this, it is because you and I have a common desire: we need to have a lot of energy, we have little time to prepare food and we want to be as zen as possible. If this is what you are looking for, I invite you to continue reading…
For several decades, I have been looking for the best food and tried to integrate it into my daily life. I also make sure to fully enjoy each of my days by filling them with exciting activities. I like to be able to combine two of my goals: I am super active and I can maintain my level of energy, always having in my fridge or my pantry food that meet all of my nutritional needs. I often create solid or liquid snacks with proteins, vitamins, minerals, antioxidants, enzymes, phytonutrients, etc., like the bars below.
Moreover, this food gives me both a lot of energy and destroys any stress. Do you feel like it? Prepare them in advance and keep them in the refrigerator in small portions, in an airtight container.
If you want to keep them for several weeks, I always suggest using cacao butter rather than coconut oil which tends to give a strong taste.
You will love these little bars that will provide you with the best fuel on the go! Their chocolatey, chewy, crispy taste (thanks to sprouted and dehydrated buckwheat) and mineralized will stop time immediately. In addition, you will spend your day with a permanent smile; raw chocolate makes you happy. Period. ?
Raw Choco-Buckwheat Bars
- chef Chantale Roy
1 cup pitted dates (or puréed) in 1/4 cup water
1 cup hemp hearts
5 tablespoons raw cocoa powder
1/4 cup pea protein powder
1 tablespoon Moringa powder (or more)
2 tablespoons ground flax (or more)
2 tablespoons Baobab powder
1 tbsp bee pollen (or more)
1/2 cup raw cocoa butter or cold pressed coconut oil, melted at low temperature
1/2 cup goji berries
3/4 cup sprouted and dehydrated buckwheat *
In a food processor, mix dates and water. Then add hemp hearts and continue to mix. Add the other ingredients except the goji berries and buckwheat, and mix again. Pour the chocolate dough into a bowl and add goji berries and buckwheat while mixing well with your hands. Press firmly the whole thing into a mold lined with parchment paper. Refrigerate and cut into small bars. Store the bars in the refrigerator in an airtight container for up to one week (two weeks if you are using cacao butter).
* Sprouted and dehydrated buckwheat:
This gluten-free seed, when sprouted and dehydrated, bring crispness to the mouth. It can be eaten as a cereal with a vegetal milk, but also in a wide range of raw recipes. Here’s how to prepare it:
- Soak the buckwheat in lots of water for one night or 6 to 8 hours (cover with 2-3 times more water, since the cereals will inflate). Morning and evening, for two days (in the summer, one day will be enough); Rinse thoroughly and drip into a large strainer (or nut milk bag) over the sink or bowl. Rinse one last time before placing on a tray (or several) in the food dehydrator. Dehydrate for 2 hours at 135 degrees Fahrenheit, then 20 hours at 115 degrees F. Store in an airtight container in the pantry for up to a month.
To learn more about raw cuisine, you are welcome to my Online Culinary Arts School (in French for now):
You can also find more recipes in my books: http://www.chantaleroy.ca/product-category/chantales-books/