These buckwheat crispy treats are the raw vegan alternative to rice crispy treats and they are delicious!
The buckwheat is sprouted and dried to achieve a super crispy texture and then mixed with a seed or nut butter, sweetener, coconut oil, and vanilla.
Buckwheat is gluten-free despite its name, it’s actually the seed of a fruit and it’s one of my favorite ingredients, because it is pretty flavorless and has a nice crispy texture when soaked and dried.
This is a very simple recipe, especially if you sprout and dehydrate on a regular basis. However, it is not necessary to sprout the buckwheat, all you have to do is soak for at least 2 hours and dry. I normally sprout buckwheat and then get too busy to make them before their tails get too long, so I just dry them and store them in a mason jar.
The buckwheat is for texture, everything else is to appeal to the tastebuds.
You can just soak the buckwheat for 2 hours, rinse, drain and dry; or you can continue to rinse and drain until they sprout little tails. Sprouting buckwheat takes about 1-2 days of rinsing and draining every 6-8 hours, and drying the buckwheat can take anywhere from 4-12 hours.
I use a dehydrator but you could also use an oven at it’s lowest temperature with the door cracked open to dry the buckwheat. Times will vary so make sure you don’t dry the buckwheat too long.
All the ingredients are hand mixed together, and then I pop them into the freezer for about 30 minutes, or the fridge for about an hour. They are ready to eat as soon as they are firm!
- 2 cups buckwheat; sprouted & dried
- 1/4 cup sunflower butter
- 1/4 cup coconut oil
- 1/8 cup coconut nectar
- 1/2 tsp vanilla
- Soak buckwheat for 2h, rinse and drain, sprout (optional), and dry.
- Hand mix in the rest of the ingredients.
- Refrigerate for 1 hour or freeze for 30 minutes.
- Keep stored in the fridge for up to 1 week.
- Sunflower butter can be replaced with almond butter, peanut butter, or any other seed or nut butter you prefer.
- You may prefer more sweetness, if so add up to 1/4 cup coconut nectar.
- Coconut nectar can be replaced with agave nectar, brown rice syrup, or date paste.