Recipe Directions
1. Rinse and soak one pound of buckwheat for three 8 hour cycles, totaling 24 hours. Dehydrate the buckwheat overnight at 105 F. These will be crisp and similar in nature to rice krispies.
2. Bring coconut oil to liquid form by placing the tub of coconut oil in warm water.
3. Get a large bowl and a good 'ol fashioned wooden spoon. Mix together 3 cups buckwheat krispies (thanks ani phyo for the buckwheat idea) with coconut oil, raw cacao, and raw agave nectar or honey. Mix with love and sing an upbeat tune!
4. Place in refrigerator for a few hours. Cut into squares and spoon them to eat!
Universally_grateful's Thoughts
By universally_grateful These are inspired by the classic "rice krispies treats" recipe.
Play around with amounts of ingredients as these sizes are estimates.
These will be great for the Oscars this Sunday!
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Comments
Top voted
universally_grateful
May 11, 2011
any tips on uploading the photograph?
universally_grateful
May 11, 2011
love these posts -- it's so exciting. to answer some of the questions regarding the coconut oil: i use the certified organic JARROW formulas extra virgin coconut oil. the bottle/jar is black and has a green and white label. it's pricey, but, well worth the investment. i swear i don't get a kickback by posting this recipe!!!! i haven't heard of the laughing giraffe products, but, i will be sure to look for their products next trip to the nature food store.
hope you enjoy making these --- they remind me of my baking days!!!!!!!!!!
Turil
May 11, 2011
Coconut oil and coconut better are indeed two different things! Coconut oil is just the fat. It's hard when cold, liquid when warm, and usually has no flavor. While coconut butter is, like peanut butter, the product of mashing up the nutmeat, and includes the sweet flavor of coconut as well as the fiber.
Which do you think you used for this recipe?
All
WinnersOnly
Jun 20, 2011
WinnersOnly's Review
Dice Krispie Treats
Too sweet for me, so I added 1 cup ground raw almonds, 1 cup rolled oats and 1 cup ground raw pumpkin seeds. I formed balls and pressed into a mini tart pan and chilled.
Everyone in the family loves them.
Belinda8471
May 15, 2011
I made these yesterday, and they are FABULOUS! So yummy that I can't stay out of them! Very satisfying for a sweet treat. Thanks for the great recipe universally grateful! I used a bit less agave, as I don't like things quite as sweet as most people, and it totally rocked for me! Now I just have to figure out a way to keep myself from eating them non-stop. I think I'll freeze the cut pieces, but not sure if that will stop me. LOL
universally_grateful
May 12, 2011
me, too! i cannot wait to chill sunday for the oscars!! i hope mickey rourke wins.
universally_grateful
May 11, 2011
coconut oil
universally_grateful
May 11, 2011
any tips on uploading the photograph?
universally_grateful
May 11, 2011
love these posts -- it's so exciting. to answer some of the questions regarding the coconut oil: i use the certified organic JARROW formulas extra virgin coconut oil. the bottle/jar is black and has a green and white label. it's pricey, but, well worth the investment. i swear i don't get a kickback by posting this recipe!!!! i haven't heard of the laughing giraffe products, but, i will be sure to look for their products next trip to the nature food store.
hope you enjoy making these --- they remind me of my baking days!!!!!!!!!!
Turil
May 11, 2011
Coconut oil and coconut better are indeed two different things! Coconut oil is just the fat. It's hard when cold, liquid when warm, and usually has no flavor. While coconut butter is, like peanut butter, the product of mashing up the nutmeat, and includes the sweet flavor of coconut as well as the fiber.
Which do you think you used for this recipe?
universally_grateful
May 10, 2011
these are perfect for the oscars this sunday!!!!!
universally_grateful
May 10, 2011
i hope ya'll enjoy these. the texture is amazingly crunchy!
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