CHOCOLATE BUCKWHEAT MACAROON BARS

I am soooo excited to find new treats to make. We always have treats in our house. Desserts, dehydrated kale chips, granola bars, cookies....you name it! But I always make them with quality organic ingredients so instead of robbing our bodies of nutrients they help build our vitality. I love making food with dehydrated sprouted buckwheat. They give an amazing cruch, like from a chocolate bar! So I try to add them to as many treats as I can. Plus since they are dehydrated they are still raw and oh-so-good for you!

Trust me you don't need that nasty white refined sugar to get your sweet tooth fix throughout your days. These bars are awesome because they are made with raw honey and maple syrup so they have a great natural sweet taste. Plus the shredded coconut also helps. I love making large batches of my treats. Then I can just open the freezer door, grab a bar and go!

Mmm if you want to relax I suggest having a nice glass of chamomile tea, wait 20 minutes to let it digest and then induglde in a bar. YUMMY!!!

Health notes- I beleive that waiting to let your liquid digest before consuming food is very beneficial to the digestive system. Drinking while eating dilutes stomach acid and creates acid reflux. While liquid flows through, into the small intesting, food particles travel through, along with the water. Those larger food particles damage the small intestinal wall and are the root to disease forming in the body, the start of digestive disfunction.

CHOCOLATE BUCKWHEAT MACAROON BARS

Makes 16 bars

Ingredients

Wet

• 1/4 cup coconut oil
• 1/2 cup unpasteurized honey
• 1/4 cup pure maple syrup
• 1 tsp. pure vanilla extract
• 1/2 cup raw almond butter

Dry

• 3 cups rolled oats - quick
• 2 1/2 Tbsp. cacao powder
• 1/2 cup dehydrated sprouted buckwheat (optional)
• 1 1/2 cups shredded coconut

What to do

1. Heat a large pan on the lowest heat on your stove for 5 minutes. Take off the stove and turn off the heat. Add the wet ingredients. Stir to combine. Add dry ingredients to a large bowl. Combine wet and dry ingredients.

2. Add parchment paper to an 7 X 7 baking dish. Pour in mixture and spread out evenly. Pack down firmly with the back of a spoon.

3. Cover and freeze for 3-4 hours. Cut into bars. Serve. Store in an air tight container and keep frozen.

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Mmm this peanut butter ice cream cake with a walnut date crust was the bomb! I even made homemade peanut butter cups and broke them up and added them to the top. DELISH. Go dairy-free food!!

Bubble blowing!!! Love the sunshine and my kiwi!