R E C I P E: Crunchy Cacao Pops

Crunchy Cacao Pops

Ingredients

• 1 cup Raw Buckwheat, rinsed
• 3 cup wholegrain puffed brown rice 
• 2 tablespoon coconut oil
• 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

Method

1. Preheat your oven to 170°C or 350°F
2. Line a tray with baking paper.
3. 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. 
4. Spread evenly on your baking tray and bake for 7 minutes, then remove from the oven and turn mix. 
5. Return to the oven and bake for a further 7-10 minutes. 
6. Remove from the oven and allow to cool completely before storing.