GF: DF: SF: V

Serves 16

Base:

1 cup rolled oats

12 medjool dates, pitted

1/2 cup sunflower seeds

1/2 cup shredded coconut

2 teaspoons cinnamon

Pinch of salt

3 tablespoons tahini

2 tablespoons coconut oil, melted

1/2 cup activated buckwheat (I used LovingEarth Buckinis)

Topping:

2 1/2 cups shredded coconut

1 tablespoon rice malt syrup

2 tablespoons tahini

2 tablespoons coconut oil, melted

To make the base combine the oats, dates and sunflower seeds in a food processor and blend for 20 seconds to combine. Add in the coconut, cinnamon and salt and blend for a further 10 seconds. Next pour in the tahini and coconut oil and blend for another 10 seconds. Lastly add in the activated buckwheat and pulse intermittently to combine. You want the buckwheat to remain whole to give the base a crunchy texture.

Line the base and sides of a square tin (20cm by 20cm) and press the mixture evenly into the base. Use a spatula to press the base down and ensure everything sticks together. Place in the freezer while you make the topping.

To make the topping combine the shredded coconut, rice malt syrup, coconut oil and tahini in the food processor and blend to combine. Remove the base from the freezer and firmly press the topping onto the base. Return to the freezer to set for 2 hours.

Slice into 16 pieces and keep stored in the fridge until ready to serve!

RECIPE : Victoria Pope, Student Nutritionist and Wholefoods Cook