Raw Peanut Butter Buckwheat Crispy Bars

Buckwheat Crispy Bars 1

Last week my Mom and I were discussing rice crispy bars.  I was saying that the best kind when I was young were the ones with the peanut butter in the crispy part topped off with chocolate.  I could have cared less about the regular ones with just marshmallows, it had to be the special ones.  One of the kids on my cross country team had a Mom that always made those and brought them to the meets.  I looked forward to those after my race.  I said to myself, I have got to recreate a raw version of those sometime with buckwheat crispies.  But it was on the backburner.  Until I asked Eric if he had an opinion on what would be good to make next and he said rice crispy bars with peanut butter.  I knew it had to be made now, it was meant to be because all three of us thought about them.

Buckwheat Crispy Bars

They ended up super simple to make since I always have a supply of soaked and sprouted buckwheat groats on hand (something that is smart to do if you make a lot of raw desserts, make a large batch and freeze them in containers).  I just mixed them with coconut butter, peanut butter, coconut nectar and sea salt and that was all they needed.  Plus the dark chocolate on top of course.  Were they ever amazing!  I like these even more than the ones I remember as a child.  Be warned, they are pretty addictive.  I cut them into small bars, and I can't stop at just one.

Buckwheat Crispy Bars 2

Raw Peanut Butter Buckwheat Crispy Bars

Makes 18 bars

6 cups soaked and dehydrated buckwheat

2 cups raw jungle peanut butter (or regular PB for not raw)

1 cup raw coconut butter, warmed to liquid

1 cup raw coconut nectar or maple syrup

1/2 tsp sea salt

Chocolate Topping:

1/2 cup melted coconut oil or raw cacao butter

1/2 cup raw cacao powder

1/4 cup raw coconut nectar or maple syrup

pinch sea salt

Place the buckwheat in a large bowl. In a medium bowl, whisk together the peanut butter, coconut butter, coconut nectar, and sea salt until combined.  Stir into the buckwheat until it is evenly coated.  Press the mixture into the bottom of a 7x7 or 8x8 inch square pan lined with parchment (for easy removal).  Chill for at least 30 minutes until firm.

To make the topping, whisk together all ingredients until smooth, then pour over the chilled bars.  Place back in the freezer until set, about 5-10 minutes.

Cut into 18 bars. Store extra bars in an airtight container in the fridge.

Buckwheat Crispy Bars 3

 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

6 Comments
  1. Liz
    May 10, 2015 at 04:50
    Reply

    Your Raw Peanut Butter Buckwheat Crispy Bars look amazing and delicious. I will try them, but I think I will add some pecans and maybe dried cranberries for a little tart and sweet chewing. Thank you for sharing. Liz

    • May 10, 2015 at 12:36
      Reply

      Thank you :)! That sounds like a good addition!

  2. Sylvia
    May 11, 2015 at 06:32
    Reply

    Hi, these sound amazing....so just to get it right, you soak the buckwheat for abt a day or so till sprouted, then you put them in a dehydrator? for how long? thx

    • May 11, 2015 at 14:21
      Reply

      Yes, you dehydrate them for 24 hours until completely crunchy (you do not want to leave any moisture in them or they could mold).

  3. Emma green
    June 16, 2015 at 17:48
    Reply

    Hi. These look soooo good! I was wondering if I could just add more peanut butter instead of coconut butter? Or perhaps coconut oil? Thanks :-)

    • June 16, 2015 at 21:39
      Reply

      You can use coconut oil in this case.

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