I made up this recipe to enter an @ceresorganics and @panaceas_pantry Instagram competition - turned out pretty good! It's a superfood version of two of my faves - ginger crunch and childhood chocolate slice. I'm in a Ceres co-op so where possible I've used Ceres products.
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1 Tbs chia seeds soaked in 3 Tbs water
1/2 c coconut oil, softened
1 tsp vanilla extract
1 1/4 c spelt flour (you can use gluten free flour and also add 1/2 tsp xanthan gum)
1/2 c buckinis (activated buckwheat groats)
1 c desiccated coconut
2 Tbs cacao powder
1/2 c coconut sugar

chocolate icing:
50g cacao butter
1/4 c rice syrup
3 Tbs cacao powder
1/2 tsp vanilla essence
pinch salt

to sprinkle:
goji berries
desiccated coconut (toasted if desired)

Preheat oven to 180C. Line a 20x30cm brownie tin with a large piece of baking paper, making sure the paper overlaps the sides.
Mix the chia seeds, coconut oil and vanilla in a cup. In a bowl mix the rest of the ingredients. Stir in oil mixture and mix dough to a soft crumb. If it's a little dry add a Tbs of rice syrup. Press dough evenly and firmly into the tin. Bake for 15-20 min until cooked through, rotating the pan after 10 mins.
While the slice is baking melt the cacao butter in a bowl over simmering water, making sure the bowl does not touch the water. When almost all melted take off the heat and stir until it all melts and cools a little. Mix in the rest of the ingreds.
After you remove the slice from the oven pour over the icing and spread evenly. Sprinkle with gojis and coconut. Use a warm wet knife to cut the slice into squares or rectangles. Once slice has cooled and icing has set remove from the tin. Store in an airtight container.
If it takes your fancy, you can sprinkle with hemp seeds, flaked almonds, bee pollen if you're not vegan, sunflower seeds, freeze-dried berries - go wild.