Buckwheat rocky road fudge bars |

I’m loving buckwheat at the moment. Which is good as I mistakenly bought a 3kg bag of it in some sort of sleep deprived crazy online shopping spree. It adds the most wonderful crunchy texture to things and I am, for want of a better word, a little bit obsessed.

I used it in my rocky road balls which loads of you loved, so I figured why not try a rocky road bar, with some chocolate fudge on top. What a good idea it was.

One of my favourite words to use when I was younger to make myself sound clever was ‘juxtaposed’. Other things I used to do to make myself look clever include picking up the free copy of the FT at my gym every morning and walking around with it under my arm, but not reading a single article. Anyway, to sound like 18 year old pink newspaper touting me, these beauties work so well because the soft melty fudge juxtaposes against the crunchy chewy rocky road layer, and it’s just perfection.

Go try them now – you’ll see what I mean!

For the bars

3/4 cup oats

3/4 cup ground almonds
1/3 cup maple syrup
1/3 cup peanut butter
2 cups medjool dates
8 tbsp coconut oil
1/3 cup cacao powder

2/3 cup cranberries or raisins
1 cup buckwheat groats

For the fudge

1/2 cup coconut oil
1/3 cup maple syrup
6 tbsp cacao powder
6 tbsp peanut butter

To make the base, toast the buckwheat groats in the oven at 180C for 10 minutes, then leave to cool. Add the oats to a food processor and blitz for a minute until they form a flour, then add in all the other ingredients except the cranberries/raisins and buckwheat.

Once all blended (about 30 seconds or so) stir in the other ingredients then transfer to a lined baking tin or mould (mine is 8″ square) and press down evenly with the back of a spoon.

For the fudge, melt the coconut oil in a bowl over a saucepan half full with water on a medium heat, then stir in the other ingredients until you have a smooth chocolatey mixture. Pour this on top of the base, then refrigerate for two hours to set. Cut into slices and dig in!

Love, Mrs H xx