to raw - buckweat nib crispies

Raw food chef extraordinaire Matthew Kenney published an all raw chocolate book...

this is one of the recipe's for easy to make and healthy crunchy crispies that will make you forget those cardboard kellogs in a flash!

Buckwheat nib crispies
recipe from Matthew Kenney 's book about chocolate.
recipe type: to breakfast, to raw, to bake
serves 4 to 6

what you'll need:
2 cups of buckweat groats, soaked or at leat one hour
1/2 cup cocnut sugar, finely grinded
1/4 cup water
1 tablespoon vanilla extract
1/2 cup cacao nibs
2 teaspoon salt

What to do:
Rinse and drain buckwheat. In a food processor add the buckwheat and al the remaining ingredients.
Pulse until thoroughly combined, but still slightly chunky.
Spread on Teflex lined dehydrator trays. Dehydrate at 118F for 8 to 12 hours until the top is completely dry and you can easily remove from Teflex sheet.
Turn pieces over and continue to dehydrate for at least 2 more hours or until completely dry. Once dry break into pieces and store in an airtight container.