Chocolate Coated Buckwheat bars

Crunchy Chocolate Buckwheat Bars are a fabulous, decadent adults and kids treat. There’s always an impending occasion – a party, a friend over to play, a lunch box to creatively fill… Let these bars feature on your roster. Whenever I’m having a play with a new recipe, I always take a little sample down to the health shop down the road for the girls. I can always tell when I’m onto a winner. Welcome to one such treat that passed the test. They’re nut free so they’re perfect for school, they’re dairy free and can easily be egg free too! I’ve ‘released’ them onto the blog from my book, which you can grab here if you don’t already have it. There are loads of nut free treats on there for school ideas if you need them. I decided to share this one because today I came across a brand that dares to call itself ‘free froms’ and while it is free indeed from gluten, it contained all sorts of crazy additive, genetically modified corn, unsustainable palm oil and dubious annatto food colouring. Let’s arm ourselves with easy, awesome recipes that we can make again and again for the people we love, knowing that that tiny little effort, pays off big time in the long run!

So: nut free. gluten free. dairy free. grain free. can be egg free – They can also be done RAW, if you scroll to the bottom. I hope you enjoy them! Join me on instagram @lowtoxlife and tag me when you make them! 

Now, for more nut free treats on the blog.

Check out the easy cranberry coconut snack bars

Or the Crunchy Anzac ISH biscuits

Or the sweet variation of the “Free Froms” crackers that are not only free from gluten, nuts, and dairy, but from additives too!

Or these Gluten free cheese biscuits – So yummy! Reminds me I’ve not made them in ages!

Or the super popular Chewy apricot biscuits from the book

So those should be a few good ideas for the lunch box ‘treats’ that are free from all the packet weirdness you find out there. Give yourself a chance to master a couple of recipes. The first time you make something always takes a bit of time – back and forth as you double check the recipe a bazillion times – No, you’re not the only one that does that!

Let me know how you go with your real “free froms” and as always, feel free to pop a pic on facebook or instagram and say hi!

Real Food. Happy Bodies.

Chocolate Coated Buckwheat Bars Recipe

Servings: 8 depending on how you cut them


  • 1 cup buckwheat ‘buckinis’ (if you’re not gluten free, rolls oats would also work well. Just grind them down 10 seconds in thermomix / food processor first so they’re in smaller pieces)
  • 1 cup desiccated coconut
  • 2-4 heaped tbsp raw cacao / dutch processed cocoa (keep to 2 tbsp if making for kids. Less stimulant effect)
  • 1/2 cup pepitas
  • 1/2 cup coconut oil
  • 1/2-2/3 cup rice malt or maple syrups (if you’re new to cutting your sugar or sweetness, start on 2/3 and wean down to 1/2 over time)
  • 1/2 cup tapioca flour
  • 1 egg (you can substitute a mix of a tablespoon of chia seeds in 3 tbsp water instead of the egg for binding)
  • 80 g dark chocolate for melting and drizzling over the top (optional)


  • Preheat your oven to 180ºC / 350ºF
  • Pop all of your ingredients (except for the buckinis) into a food processor. Pulse until they mix, the pepitas break up and it all comes together.
  • Add the buckinis and pulse another couple of times. Then lay out onto parchment paper in a baking pan and press into a square or rectangle shape to cut your bars when it’s out of the oven.
  • Bake for 20 – 25 minutes depending on your oven. When it smells biscuity is when it’s ready. It will harden as it cools.
  • Take out of the oven and make false cuts into your bar shapes for easier cutting later. It’s like ‘marking out’ the shapes you want it to be, without going all the way to the bottom.
  • Then, when still warm but almost cooled, cut your bars. If you wait until it’s cooled, you might get bits snap off, and have uneven looking bars.


  • Do everything the same, except remove the tapioca flour and egg from the recipe, increasing the coconut oil by another 20g. Instead of pressing into a shape and popping in the oven, make into walnut-sized patties and flatten with a fork OR just press into a slice tin and make raw bars.
  • Arrange on a tray and pop into the fridge for an hour to set

For optional topping – that you should definitely do!

  • Gently melt your 70-85% chocolate. Once melted, grab a spoon and drizzle over your bars, then popping the bars into the refrigerator to set the chocolate. See in the picture.




Comments 25

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    2. Hi Alexx, me again. What size tin did you use? 20cm square or more like a lamington tin (20 x 30cm)? Thanks!

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        Hmm. More of rectangular one I’d say. The bar should be about 1cm thick. You don’t need to go to the end of the tin though if that will make it too thin. Just square up the edges by folding over the parchment paper and straightening them up, and it won’t spread 🙂

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  1. These were delicious xx my kids loved them AND I can send them to school.
    I’ll make them again..could I use coconut flour instead of tapioca ??

  2. What speed do you grind the buckwheat buckinis on in the thermomix? First time I ended up with flour, next time half flour half buckini bits? Thanks!

  3. I love this recipe .. it’s so easy, delicious and filling and I’ve made it on high rotation since I discovered it a few months ago .. thanks Alexx!

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      Yep you could sub pretty much everything except hte heavy flours coconut, banana and chicpea, I wouldn’t use those x

  4. Yum!! Trying really hard to have very minimal sugar so used about 1/3c rice malt and no choc topping and it’s juuust sweet enough. Used too small of a pan but still worked out pretty well and I will definitely make again. Will make a bit sweeter for 5yr old as its harder to adjust her taste buds when there are birthday parties every few weeks. :/

  5. Hi Alex they look delicious. I have seen a bar recipe of yours before that had dehydrated bananas and I can’t seem to find it? Thanks all your recipes and everything is wonderful

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  6. yet another ripper Alexx! thanks for the recipe, made this evening as a test run. Will be making these for lunch boxes for sure. I’m going to try a variation with dried fruit and extra seeds, without the choc, to see if I can convince the 15 year old they’re better than the Uncle Toby’s he’s begging me to buy!

  7. 5 stars
    Yum! Would make again. A good dry recipe that doesn’t need the fridge for storage(right?)
    If baking would recommend the full 1/2 C of maple as I did slightly less and the baking process removed some of the sweetness from the raw dough.
    I used a blunt blender so did a super quick blitz of the pumpkin seeds then added the rest and sort of manually mixed. Added mixture to another bowl, blitzed the buckwheat quickly then stirred all together.

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