Cacao Pops

1 cup buckwheat (some packets say buckwheat groats)
1 tblspn Coconut Oil
1 tblspn Rice Malt Syrup
3 tsp cacao powder
1/2 tsp natural vanilla extract

Preheat your oven to 175°C;
Line a tray with baking paper and rinse the buckwheat and set aside;
Place the coconut oil, rice malt syrup, and cacao powder into a medium sized heat proof bowl (suitable for the microwave);
Melt this mixture in the microwave for about 10 seconds (until coconut oil has melted);
Once melted, stir the ingredients until they are well combined and add in the vanilla;
When the mixture is looking nice and chocolaty add the buckwheat and stir until the buckwheat is coated;
Spread the buckwheat in a single layer on your prepared oven tray and place in the preheated oven;
Bake for 8 minutes, remove from the oven and stir;
Return to the oven and bake for a further 8 minutes and stir;
Bake for another 3 minutes;
Remove the Cacao Pops from the oven and allow to cool completely before storing in an air tight container for up to 1 week;
Serves well with the milk of your choice or natural yoghurt and banana!
Enjoy! Don’t forget to take a picture, post on social media and #organictransformations so I can see your wonderful, nourishing, re-creations!

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