Chocolate tahini cardamom bars
  • ½ cup nut butter
  • ½ cup tahini
  • 1 cup dates
  • ⅛ tsp freshly ground cardamom
  • 1 Tbsp raw cacao powder
  • ¼ cup toasted or activated buckwheat
  • ¼ cup roasted peanuts
  • 100g dark chocolate (eg Lindt 90%)
  • 2-3 Tbsp toasted or activated buckwheat
  • 2-3 Tbsp crushed peanuts
  • 1 tsp sea salt flakes
  1. Add the first seven ingredients to a blender and mix until well combined. You can keep mixing for a smoother texture, or process until just combined for a crunchy texture.
  2. Pour into a small, lined loaf or baking tray and flatten down. Place in freezer while you make the topping.
  3. Break the chocolate into smaller pieces and place in a small saucepan over the lowest heat. Stir constantly until melted.
  4. Remove the tray from the freezer, and pour over the chocolate, smoothing out with the back of a spoon.
  5. Sprinkle the buckwheat, nuts and salt flakes evenly on top, and then return to the freezer to set (around one to two hours).
  6. Once set, remove and cut into small bars, and then store in an airtight container in the fridge up to two weeks.
Recipe by to her core at