- ½ c buckwheat groats
- ¼ c linseed
- ¼ c millet
- ¼ c sunflower seeds
- ¼ c cacao powder
- 5 medjool dates, pips removed and roughly chopped (or 10 dried dates)
- 2 T pure maple syrup
- ⅓ c coconut oil, melted
1.Line a 24-cup mini muffin tray with mini cupcake liners or baking paper.
2.Place buckwheat groats, linseed, millet, sunflower seeds and cacao powder in a bowl.
3.Place medjool dates, pure maple syrup and melted coconut oil in a food processor and process until evenly mixed and smooth (ok to have a
little bit of texture). Combine the two bowls together.
4.Three quarter fill muffin trays with the mixture. Using slightly dampened hands or the back of a spoon, press down until the mixture is firmly compacted. Allow to set for 1-2 hours in the fridge.
5. Serve either on their own in liners or remove and serve with fresh seasonal fruit.
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