1 cup buckwheat puffs
1⁄2 cup sesame seeds
1⁄4 cup well crushed macadamia nuts
1⁄2 cup coconut flour
1⁄2 cup sultanas
75g organic butter
2 tbsp. honey
1⁄4 cup rice malt syrup
1⁄4 cup almond spread
2 tbsp. coconut oil
150g 70% melted dark cooking chocolate *(optional extra)


Line your square slice tin with baking paper and set aside.

Pop the coconut oil into a non-stick pan and heat gently. Add to this all the dry ingredients except for the sultanas, and gently toast over a medium to low heat until a light golden colour is achieved. About 10 minutes. Mix through the sultanas.

Then in another small pan, gently heat the butter, honey, rice malt syrup and almond butter until they’re melted together forming a caramel consistency.

Add the caramel mix to the lightly toasted dry mixture and fold through until fully coated. Press this mixture into your prepared tin * and place in the fridge to set for an hour or so, before slicing to serve.

*As an optional extra here, you could pour the melted chocolate over the top here and allow it to set.

Enjoy ? Shaz – rawfordaze

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