Crunchy, lightly sweet, chocolatey and with that irresistible note of peanut: these sprouted buckwheat bars are a little energy bomb that is easy to take anywhere. Sprouted buckwheat, gluten free, is an excellent replacement for oats or puffed rice. A perfect snack for an afternoon dip or a breakfast on the run, which young and old alike will love.
Raw buckwheat and chocolate bars
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Organic unhulled buckwheat seeds for sprouting
€23.95 Last items in stock
Ingredients
- 10 to 12 dates
- 3 to 4 tbsp raw peanut butter (or almond butter)
- 3 to 4 tbsp tahini
- 1/2 cup filtered and hydrogenated water (less if your dates are already very soft)
- 50 g cocoa butter or coconut oil, melted
- 1/2 cup walnuts, roughly chopped
- 2 cups raw sprouted buckwheat
- 2 tbsp chia seeds
- 80 g raw dark chocolate, melted
- 2 to 3 tbsp hemp seeds
Preparation
- In the blender, blend the dates, the water, the peanut butter, the tahini and the melted cocoa butter until you have a smooth cream.
- Pour this cream into a large bowl and fold in the walnuts, the sprouted buckwheat and the chia seeds. Mix well.
- Transfer the mixture into a tin lined with baking paper and press it down firmly with a spatula or with damp fingertips.
- Pour the melted chocolate over the top and scatter over the hemp seeds.
- Chill for at least 2 hours before cutting into bars.
Tip
The peanut butter can be replaced with almond butter for a slightly lighter version that is just as indulgent.
The full range Sprouted seeds
Biovie offers 24 varieties of organic sprouting seeds, produced since 1896 by our Italian supplier Geo Bavicchi, and every batch is tested before it goes on sale (germination rate above 95% required). Radish, fenugreek, sunflower and alfalfa sprout the fastest and most easily for beginners, in 3 to 5 days on a windowsill. To discover several varieties without making a mistake, the packs (The 3 Radishes, The Essentials, The Pep's Seeds...) are a good starting point, before choosing your varieties individually. The range also covers microgreen seeds to grow on a substrate, and sprouters to get started without unnecessary equipment., 46 products
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FAQ: your questions about raw buckwheat bars
How do you make protein bars without baking?
The principle is the same as for these bars: a sticky base that binds, a dry ingredient that gives structure, and cold to set the whole thing. To raise the protein content without powder, work on the ingredients themselves: nut butters and tahini (around 20% protein), hulled hemp seeds (30%), pumpkin seeds, or a plant powder if you use one. Watch the balance: the more dry ingredients you add, the more binder you need, otherwise the bar crumbles when you cut it.
Which cocoa is the healthiest?
The most interesting nutritionally is a pure cocoa, unsweetened and not alkalised. Roasting and above all alkalisation (the well-known 'Dutch process') markedly reduce the flavanol content, the compounds to which cocoa owes a good part of its interest. A raw cocoa, dried below 45 °C, keeps more of them. That said, the real factor remains what is added to it: a pure powder in a homemade preparation has nothing in common with a shop-bought drinking chocolate, often more than 70% sugar.
What are the recipes for healthy cereal bars?
The best ones share three features. First, no glucose syrup and no added sugar: the sweetness comes from dried fruit, dates above all. Next, a genuine base of whole grains or pseudo-cereals (oats, sprouted buckwheat as here, puffed quinoa) rather than refined flakes. Finally, a source of fat and protein: nuts, nut butters, seeds. The rest is variation: cocoa, spices, citrus zest, dried berries. And bear in mind that a bar remains energy dense, however healthy it is.
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