1/2 cup buckwheaties (sprouted, dehydrated buckwheat)

2 medjool  dates

5 tbsp freshly squeezed orange juice

1/2 ripe avocado

7 tbsp carob

1 tsp orange zest (about 1 orange)

 

Mini-processor

 

• Process half of the buckwheaties into a fine powder in the mini processor.

• Place the processed buckwheaties and the whole buckwheaties into a small bowl. Sieve 4 tbsp of the carob into the bowl.

• Place one date and 4 tbsp of the orange juice into the mini processor and process until you have a syrup.

• Pour the syrup into the bowl with the buckwheaties and carob and mix really well, forming a thick dough that sticks together when you press it.

• Form the mixture into 6 bases using a 2 inch biscuit cutter as a mould.

• Place the other date and 1 tbsp orange juice into the mini processor and process until you have a syrup.

• Scoop out the avocado and put into a bowl, add the date syrup, 3 tbsp sieved carob and 3/4 tsp orange zest.

• Mash the avocado into the other ingredients, combining well until you have a smooth chocolately mousse.

• Spoon the mousse onto the buckwheat bases and top with the remaining orange zest.

 

If you don’t have buckwheaties, you could try making the base with oats, or ground almonds/sunflower seeds.