Cacao Crispies

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Who needs Coco Crispies when you can have these delicious Cacao Crispies made from buckwheat groats?  Buckwheat lowers blood glucose and insulin responses, softening the bodies reaction to that natural sweetener maple.  Read more about buckwheat’s health benefits here. You could use raw honey as the sweetener instead, but I have a one year old son that I suspected might want to try these tasty treats, so I opted for maple.  Top Cacao Crispies with fresh nut milk or enjoy them as a crunchy chocolate snack.

Raw Cacao Crispies

Raw Cacao Crispies

Cacao Crispies
1 cup organic buckwheat groats (soaked overnight, drained & rinsed)
3 tablespoon raw cacao powder
1/2 cup maple, or raw honey

HINT: Make a double batch!  Leave some in clusters for raw food to-go snacks!

In a mixing bowl combine maple or honey with cacao powder.  Toss freshly rinsed oat groats in the mixture.  Transfer to an Excaliber dehydrator sheet with a Teflex liner.  Dehydrate two hours, flip & dehydrate until crispy.  Store in an airtight container.  This makes a small batch which is great to test the flavor to see if you enjoy them.  If they are a hit in your house, you can make much larger batches because the store well.  Be sure to use a container with a strong seal to keep the air out.

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  • This looks great! I’ve been actually looking to find better breakfast options for myself (I’ve been looking into incorporating raw food in my diet). This is the first time I’ve heard of buckwheat groats, but I I’m intrigued and I’ll have to go search for this in my city 🙂

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  • marilyn norfleet

    I made two batches: one with honey, the other with maple syrup. It has taken 24 hours to make these little treats. I am not giving up. They taste amazing.

    Next time I will dry my rinsed groats and try not to add any extra chocolate syrup mixture. Great recipe!

  • Joy

    Marilyn,
    How long are you soaking your oat groats? I soak mine overnight, rinse them VERY well in a strainer until there is no more gelatinous liquid. They dehydrate overnight and are crispy in the morning.
    Glad you like it!

  • What temp do you put the dehydrator on? Mine have been in for several hours at 120, and they are nowhere near ready to “flip”

    Thanks!

  • Update: it’s 10am, and the crispies are still soft and moist…..not ‘flippable’. They taste good, just not sure how much longer it’s going to take for them to dry out? It’s been almost 24 hours.

  • Joy

    Ellen,
    I put my dehydrator on 115 degrees and I dehydrate them for 8 hours and they are totally crisp. You want to stay at or just below 118 degrees for enzyme preservation. If you have had yours in there that long on 120 degrees and they are still wet, I would question the temperature of your dehydrator. Check it to be sure the heating element is indeed getting the temp up to 118. The only other thing I am wondering is how wet was your mixture? Your buckwheat groats should be well rinsed and drained, not at all slimy (that sounds gross- but I am sure you noticed that soaked buckwheat gets a filmy, sliminess to the soak water) when you toss them in the chocolate mixture. I’m feeling a little suspicious of your dehydrator. Check on it using a cooking thermometer and get back to me.

    Thank you,
    Joy

  • Thanks Joy. It’s an Excalibur, so I sure hope it’s running at the right temp. But I haven’t checked it . I’ll do that. I did rinse the sliminess off the buckwheat….but the mixture was very wet. I was able to scrape it off the sheet and drying it further on the regular shelf liner now. I will eat this experiment (why waste it?) and try it again after I check the temp and maybe with less syrup. Thanks so much for your response. I look forward to trying more of your simple, healthy recipes!

  • Joy

    Ellen,
    Great! Test your Excalibur and if, for any reason it is not heating properly, call them. I love that company and have had very positive experiences with them whenever I needed help, advice or repairs. I’m glad you are enjoying your slightly sticky, but tasty snacks! I sometimes do this recipe with dates instead of syrup by making a paste in the food processor and making a thicker dough with the buckwheat groats. Maverick, my 3 and a half year old son, calls them coco puffies. We put dollops of the mixture on the dehydrator trays and make a cookie of sorts. Very yummy, and they stay moist in the center. Keep in mind that when there is moisture remaining in your dehydrated treats, you need to refrigerate them. The cacao crispies get totally dry, so those can stay out on the counter in an airtight container.

    Keep me posted Ellen! Hopefully you will be happily crunching your cacao crispies soon!

    Joy

  • ellen

    Joy – thank you so much for your response and the additional info. I just gave up on the drying and put some crispies in some almond milk, and they are delicious!! And the milk gets all chocolatey, just the like box version, but BETTER!

    I’ll try your other suggestions above also.

    Thanks again!!

  • Joy

    My Pleasure Ellen. I appreciate you hanging out on The Delicious Revolution, trying out the recipes and being a part of the conversation here.

    Cheers,
    Joy

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