Kasha Haystacks

Crunchy, chocolaty and absolutely delicious.

From: Kelly Keough

Show: The Sweet Truth

Ingredients

1/4 cup grain-sweetened chocolate chips

1/2 cup unsweetened carob chips

2 tablespoons extra virgin coconut oil

2 droppers Vanilla Crème stevia liquid (available in natural foods stores or online)

2 tablespoons light or dark agave nectar (available in natural foods or Mexican grocery stores or online)

1 teaspoon cinnamon

1 teaspoon vanilla

1 cup dry-roasted kasha (toasted buckwheat)

2 rounded tablespoons chocolate hemp protein powder (available in natural foods stores or online)

1 tablespoon raw cacao nibs (available in natural foods stores or online)

1 tablespoon goji berries (available in natural foods or Asian grocery stores or online)

Preparation

Level: Easy

Servings: 12

Cook Time: 30 min

Ready In: 40 min

In a double boiler over medium heat, combine first seven ingredients until melted. Stir in kasha until completely coated. Sprinkle in hemp protein and stir again. Add nibs and goji berries. Stir until all ingredients are covered with chocolate/carob mixture.

Remove double boiler from heat. Spoon the mixture onto lined mini cupcake tins, a tablespoon at a time. Each haystack will take on its own shape when spoon-dropped into the cups. Place in freezer for 10 minutes. Store in refrigerator in a covered container.

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