Instructions
Follow the steps and taste along the way.
Prepare the pan and buckwheat
Line a small pan measuring about 15 × 15 cm with baking paper. Mix the puffed buckwheat, cocoa, sesame seeds and salt in a bowl.
Blend the date base
Place the dates in a food processor and add the tahini, orange juice and zest. Blend until a thick, sticky paste forms, with no large pieces of date remaining.
Combine the mixture
Add the date paste to the dry ingredients. Mix thoroughly with a sturdy spoon so the buckwheat puffs are evenly coated and no dry patches remain in the bowl.
Press into the pan
Transfer the mixture to the prepared pan. With damp fingers or the bottom of a glass, press it down firmly and evenly into the corners so the bars hold their shape once chilled.
Chill and cut
Refrigerate the pan for 60 minutes. Lift out the firm slab using the baking paper and cut it into 8 bars with a sharp knife. Serve chilled, or let stand at room temperature for 5 minutes to soften.
