*Nut Free, Dairy Free, Sugar Free




  • 40g quinoa, sprouted.
  • 125g raw cacao butter
  • 40g coconut oil
  • 25g cacao powder
  • 20g maca powder
  • 20g mesquite powder
  • 4-6 drops liquid stevia (or preferred sweetener such as 1 tbsp rapadura – or a combination of both!)
  • 75g activated buckwheat (I used organic activated caramelized buckinis –https://lovingearth.net/products/108/caramelised-buckinis-organic-activated)





  • Soak the quinoa for 30 mins, then spread in a dish and leave to sprout (this takes about 4 hours.)
  • Rinse quinoa thoroughly and refrigerate until required.
  • Gently melt the cacao butter in a double-boiler.
  • Mix in the coconut oil.
  • Mix in the cacao, maca, mesquite and sweetener/s.
  • Mix in the buckwheat and quinoa and stir until the grains are completely covered.
  • Spread mix onto a small baking tray lined baking paper and freeze until the chocolate sets.
  • Break frozen sheet into bite-sized pieces.
  • Store your Crunchalicious in an airtight container all ready for that next sweet craving …. SOOO good after a big gym session!