Almond Buckwheat Goji Raw Bars

May 14, 2011 by Leanne Vogel August 22, 2017

Chewy date squares filled with sprouted buckwheat, goji berries, and homemade carob chunks.

Ingredients

• 1 cup medjool dates, pitted – approximately 14 dates
• 1/3 cup almond meal – see note
• 1/2 cup raw buckwheat groats, sprouted – approximately 1 cup sprouted
• 1/2 cup unsweetened shredded coconut
• 1/4 cup goji berries
• 1/4 cup Carob or Chocolate Chunks
• 2 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• pinch sea salt

Instructions

1. To sprout buckwheat: place the raw buckwheat grouts in a glass container and fill with water. Place a lid on it and store it in the fridge overnight to soak. In the morning, drain and rinse, then tip the container upside down onto a kitchen towel. Allow to sit for 1 hour to make sure all of the water has escaped. Flip right side up and leave on the counter for 24 hours. At the 12 hour [or so] mark, fill with water and drain again and follow the steps above. Your buckwheat should be ready at the 24 hour mark! Spread out onto a kitchen towel to make sure most of the moisture is removed.
2. To make bars: place dates, almond meal, buckwheat, coconut, vanilla, cinnamon, and salt in a food processor. Process until desired consistency is met. Drop mixture into a large bowl and mix in goji berries and carob chunks. Line a 9×9 square pan with parchment paper across both sides for easy lifting and push mixture into prepared pan.
3. Option #1 if you don’t have a dehydrator: Place in the freezer for an hour to harden before cutting into uniform squares. Enjoy from the freezer or at room temperature.
4. Option #2 if you do have a dehydrator: Place in the freezer for 10 min to set before cutting into uniform squares. Place cut bars in the dehydrator on 115F for 8-10 hours.

Notes

you can make your own meal by pulsing ~1/2 cup almonds in the food processor until broken down – not as fine as flour

Nutrition Information Per Serving