- 150g buckwheat groats
- 100g cacao butter
- 200g oats
- 100g pecans (or pumpkin seeds, if you’re nut-free)
- 300g medjool dates, pitted
- 2 heaped tablespoons almond butter (or tahini, if you’re nut-free)
- 5 tablespoons maple syrup
- 5 tablespoons raw cacao powder
- pinch of sea salt
- 100g raisins
- Preheat the oven to 200°C (fan 180°C). Pour the buckwheat groats evenly on to a baking tray and bake for 10 minutes, giving the tray a shake halfway through so they all get a bit of colour.
- Meanwhile, place the cacao butter in a saucepan and heat gently until melted.
- Pour the oats and pecans into a food processor and blitz until they’re fully ground down. Add the dates, almond butter, maple syrup, cacao powder, melted cacao butter and salt. Blitz together to form a really smooth and sticky consistency.
- Pour the mixture into a large bowl with the raisins and toasted buckwheat and mix well.
- Line a 20cm square brownie tin with baking parchment, pour in the mixture and smooth it down with a spatula. The mix can be pretty sticky, so make sure you press it well into all the corners. Freeze for about 1 hour, then slice into 15 pieces to serve.
Recipe extracted from Deliciously Ella with Friends by Ella Mills, published on 26 January by Yellow Kite, £25 © Ella Mills 2017