Chocolate and Peppermint Crunch

Makes 24 squares


1⁄2 cup (100g) buckwheat groats
1⁄4 cup (30g) cacao powder
11⁄2 cups (165g) pecans
1⁄4 cup (60ml) maple syrup 40g nut butter
1⁄2 teaspoon vanilla bean powder
Pinch of Himalayan salt

1 x medium avocado, halved, stone removed and flesh scooped out
1⁄2 cup (125g) coconut butter, melted
2 x tablespoons maple syrup
3 x teaspoons CLEANSE Inner Beauty Essential or barley grass powder
Pinch of Himalayan salt
4-6 x drops of essential food-grade peppermint oil, to taste

Raw chocolate:
1⁄3 cup (35g) cacao powder
35g cacao butter, coarsely chopped
3 x teaspoons maple syrup
3 x teaspoons coconut oil



1. Lightly grease and line a 25 x 16 x 3cm tray with baking paper.

2. To prepare the base, lightly toast the buckwheat groats in a medium frying pan over low-medium heat for 2 minutes, or until golden and crisp.

3. Set aside to cool.

4. Place the remaining base ingredients in a high-speed blender. Blend until finely chopped and mixture begins to bind together. Transfer to a medium bowl. Add the toasted buckwheat and stir to combine. Press into the base of the prepared tray. Smooth over with the back of a spoon. Refrigerate for 30 minutes, or until firm.

5. To prepare the filling, combine all of the ingredients in a high-speed blender. Blend until smooth. Spread the filling over the set base. Refrigerate for 15 minutes.

6. To make the raw chocolate, half-fill a small saucepan with water and bring to a simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top.

7. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melt. Stir to combine.

8. Pour the raw chocolate over the filling, tilting the tray or spreading to cover in an even layer. Refrigerate for 15 minutes, or until set.

9. Using a hot knife, cut into 24 squares.

10. Store in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze for up to 3 months.