50ml maple syrup (you can use rice malt syrup for a low sugar alternative)
4 teaspoons raw cacao powder
1/2 teaspoon natural vanilla extract
pinch of Himalayan sea salt
Preheat your oven to 170°C or 350°F
Line a tray with baking paper.
Rinse the buckwheat and set aside. Place the oil, maple syrup, cacao, vanilla, seasalt into a heat proof bowl. Gently melt this mixture over a saucepan of simmering water. Once melted, add in the puffed rice and buckwheat and mix well until evenly coated with cacao mixture.
Spread evenly on your baking tray and bake for 7 minutes, then remove from the oven and turn mix.
Return to the oven and bake for a further 7-10 minutes.
Remove from the oven and allow to cool completely before storing.
How to eat me... 3 ways
A perfect crunchy, chocolatey topping for your breakfast smoothie (kids will love this)
Breakfast bowl- 2 tbsp Bircher muesli, 2 tbsp natural yoghurt, 1 puréed banana, happy sprinkling of crunchy cacao pops and a handful of seasonal berries on top.
OR nibble and crunch for your well deserved 3pm snack
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