Makes a very large rectangular cookie sheet full, about 1/4'' thick.
This recipe is highly adaptable as you can see, but it turned out really well.
1½ cup Cacao butter (melted in dehydrator after measuring)
1½ cup Cacao powder (or less to taste)
1 tablespoon Vanilla
1 cup Agave (I like mine sweet, use less or more to taste)
2 cup Soaked, dehydrated buckwheat groats
Combine all ingredients EXCEPT buckwheat till super smooth. You may have to periodically put this back in the dehydrator if it starts to get to stiff. Stir in the dehydrated buckwheat, start with a little, and adjust to your liking. Line a cookie sheet with waxed paper and spread mixture out, or you can pour it into moulds, cover with a sheet of waxed paper and put in freezer to harden. You can score them with a cookie cutter or a pizza cutter before you put them in the freezer to harden, or about a 1/2 an hour to 1 hour after they’ve been in the freezer. This was a huge success, it has the perfect texture, crispy, smooth, creamy, sweet, and chocolatey! Perfect for the munchies