Chocolate and Buckwheat Crunch balls

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Ingredient List

Balls

• 6 dates, pitted
• ½ cup boiling water
• 1 cup buckwheat groats
• ½ cup cacao powder
• 1 cup desiccated coconut
• 2 tbsp almond butter
• 2 tbsp tahini
• 1 tsp vanilla essence
• ½ tsp ground cinnamon
• Pinch of salt
• ⅓ cup raisins, coarsely chopped
• 2 tbsp cacao nibs

Coating

• ¼ cup cacao powder
• ⅓ cup desiccated coconut
• ½ cup pistachios, finely ground

Directions

Makes 18 balls.

1. Soak the dates in boiling water for 10 minutes until softened.
2. Toast the buckwheat groats in a dry pan over medium-low heat for 3–4 minutes until golden and nutty. Leave to cool.
3. Blend the dates and any remaining soaking liquid with the cacao powder, almond butter, tahini, vanilla, cinnamon, and salt until the mixture starts to bind. Note: the original recipe mentions orange zest — add the zest of one orange here if you have it.
4. Transfer to a bowl and stir in the toasted buckwheat, raisins, and cacao nibs.
5. Divide into 18 portions and roll into balls.
6. Roll 6 balls in cacao powder, 6 in desiccated coconut, and 6 in ground pistachios.
7. Place on a tray and refrigerate for 1 hour until firm.