You’ll love Di’s delicious Buckini Bars, which are packed full of love and nutrition to keep you and your family healthy and happy every day. They are a perfect, super food for wilderness walks, long-haul adventures, Coastrek hikes, exam weeks and breaky on the go.
- 500gm pitted dates
- 1 cup almond meal
- 1 cup raw cacao
- ¼ – 1/3 cup extra strong freshly plunged espresso coffee
- 1 cup roast pepitas
- 1 cup roast sunflower seeds
- 1 cup roasted shredded coconut
- 2½ cups roast nuts (almonds, brazil nuts, hazelnuts, walnuts or macadamias, plus slivered almonds)
- ¼ cup roast buckwheat
- Optional: ¼ cup of crystalised ginger
Roast and cool all nuts, seeds and buckwheat in a moderate oven until golden and crunchy.
Blend pitted dates and almond meal in blender or food processor until fully mixed. Add cocao & blend thoroughly. Slowly add the espresso coffee until it becomes a thick dough.
Add roast pepitas, roast sunflower seeds, roast coconut, roast nuts, roast buckwheat and optional ginger and blend till they reach your desired texture. I like the nuts chopped but still crunchy. You might prefer the nuts rough chopped or finely chopped into the dough, so do what you love.
For Buckini Bars (five minutes pressing): Line large wide baking tray with baking paper and press mixture down firmly with hands then rolling pin using your core to really get firm bars. For super firm bars, put fresh socks on, place a small tray on top of mixture & stand on tray to force mixture into block.
Refrigerate overnight and cut into 3cm squares and pop in freezer until you fancy a delicious, nutritious snack.
For Buckini Balls (20 minutes rolling): Roll walnut sized blobs into balls & roll in roast coconut.
Share wildly with a cuppa tea or coffee and you’ll feel super satisfied for hours.