Categories: Bars/Brownies

Ingredients

• 1 cup raw buckwheat I like using Bobs Red Mill
• 1 cup roasted pistachios
• 1 cup unsweetened coconut flakes
• 1 cup sliced almonds
• 1/2 cup chia seeds
• 1/2 cup dark chocolate chips
• 1/2 cup hemp seeds
• 1 cup + 1 heaping tablespoon creamy almond butter divided
• 1 cup honey
• 1/2 cup granulated sugar
• 3 cups dark chocolate chips

Directions

1. Rub a 9×13 inch baking dish with coconut or olive oil.

2. In a medium bowl, combine the buckwheat, pistachios, coconut, slivered almonds, chia seeds, choc. chips, and hemp seeds.

3. In a large pot, add the almond butter, honey and sugar. Set the pot over medium heat, stirring often until melted and smooth. Once the mixture starts to bubble, let it cook 1 minute and then immediately remove from the heat.

4. Working quickly, add the seed/nut mix to the almond butter mixture and stir until combined. Press into the prepared the pan.

5. Melt the chocolate chips with 1 heaping tablespoon almond butter in the microwave, stirring every 30 seconds until melted and smooth or melt over low heat on the stove. Pour the melted chocolate/almond butter over the bars and spread in an even layer. Sprinkle the top with cocoa nibs if desired, cover and place in the fridge for 1-2 hours or until firm.

6. Cut into 18-24 bars. Store for up to 1 week in the fridge or 4 days on the counter in a cool place.

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