Ingredients1 cup raw buckwheat
1 cup hemp seed hearts
1 cup slivered almonds
1 cup unsweetened coconut flakes
1/2 cup chia seeds
1/2 cup cacao nibs
1 1/2 cups almond butter
1 cup white sugar
1/2 cup honey
salt to taste
1 (12 ounce) bag dark chocolate chips (such as GhiradelliÂ®)
1 tablespoon almond butter, divided
Line a 9x13-inch baking pan with parchment paper.
Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
Refrigerate until firm, about 1 hour. Cut into bars.