Buckwheat cocoa crunch
50 g coconut oil
100 g honey
50 g cocoa powder
450 g buckwheat
75 g cacao nibs
Heat oven to 180C.
Line a large baking tray with baking parchment.
In a smal pot, melt coconut oil with honey, cocoa powder and a pinch of sea salt. Stir in the buckwheat, covering well in the chocolate mixture.
Spread the mixture onto the baking tray and bake for 15 mins, stirring halfway, then mix in the cacao nibs.
Allow to cool before storing in an airtight container.