This was originally a breakfast recipe – little bites for on the go. But then I thought why not adapt them for Easter – particularly as my boys wolfed them down and thought of them as a special treat. Amazingly, just topping them with grapes – (for ‘eggs’), idea courtesy of Waitrose – still went down well with my chocolate-deprived children. I’ve suggested using macadamias in this recipe as these are a bit special but any nuts are great.
In fact these little treats can be easily adapted for nut dodgers. Simply replace the almond butter with more coconut oil and use seeds in place of the macadamias or leave out altogether. If the mixture is too runny, top up the buckwheat groats or for a quick fix, use porridge oats.
Ingredients (makes around 13-14)
4 Medjool dates – stoned
270g buckwheat groats
1 tsp coconut oil
45g almond butter
50g nuts – macadamias are nice
1-2 tsp cinnamon
15-20g cacao powder
Pinch of salt – optional
Preheat oven 150 fan/170 conventional
- Put the buckwheat groats on a baking tray – no need to grease – and gently roast for 15 minutes.
- Soak the dates in 100 ml warm water for a few minutes.
- Break the nuts up into smaller bite-sized pieces by ‘pulsing’ them in the food processor. Leave to one side.
- Meanwhile melt the coconut oil and almond butter in a small saucepan over a low heat, then pour into the food processor.
- Add the bananas and dates and blitz until smooth before throwing in the cinnamon and cacao powder and salt if using.
- Finally mix in the nuts and buckwheat groats either by hand or with a quick pulse from the food processor.
- Roll the mixture into balls and flatten slightly. Decorate with grapes and leave to firm up in the fridge.