RAW MAGIC BARS

Recipe:

Crust:

• 1/2 cup buckwheat groats

• 3/4 cup unsweetened shredded dried coconut

• 1/4 cup ground golden flax seed

• 3/4 cup soft, pitted medjool dates*

• pinch sea salt

Caramel:

• 1 cup soft, pitted medjool dates*

• 1/4 cup raw coconut butter, warmed to liquid

• 1 tbsp maple syrup

• 1/4 cup filtered water

• pinch sea salt

• 1 tsp pure vanilla extract

Topping:

• 1/2 cup shredded unsweetened dried coconut

• 1/2 cup raw almonds

• 4 tbsp cacao nibs

Chocolate Drizzle:

• 1/2 cup cacao butter, warmed to liquid

• 2 tbsp maple syrup

• 1/4 cup raw cacao powder

• pinch sea salt

Instructions:

1. Line a 6x6 inch square pan with parchment paper, set aside.

2. To make the crust: In a food processor combine the buckwheat groats, shredded coconut, dates, and sea salt and process until the mixture starts to hold together when squeezed. (If not holding together you may need to add a few more dates or a 1tbsp spoonful of water).

3. To make the caramel: combine the dates, coconut butter, maple syrup, water, sea salt, and vanilla in a food processor and process until smooth.  Spread out over the prepared crust.

4. Scatter the coconut, almonds, and cacao nibs on top of the caramel layer.

5. To make the chocolate drizzle, whisk together all ingredients until smooth then drizzle over the bars in the pan.

6. Place the pan of bars in the freezer for at least an hour to set up before cutting.
   
   Makes 9 pieces.
   
   Notes:

   If dates are not soft, soak them in filtered water for 30 minutes and drain well before using

   Recipe adapted from Amy Lyons.