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  • Writer's pictureJennifer McDiarmid

Raspberry and buckwheat slice

Updated: Feb 10, 2019


This will satisfy any sweet cravings with this moist bar filled with berries. The sweetness comes from the dates. This will keep well in an airtight tin in the fridge for several days or will freeze.



200g/7oz of raspberries

150g/5oz of cashew nuts

225g/8oz of buckwheat flakes

125g/4 ½ oz of dried dates

1 tsp of vanilla essence

125g/4 ½ oz of coconut butter

Method 1. Preheat the oven 190’C/gas 5. Grease and line an 8” square shallow tin. 2. Process the nuts to form a fine powder, add the buckwheat and process again got break it down. Put the ingredients into a bowl. 3. Put the dates, coconut butter, vanilla essence and process till smooth. Add to the dry ingredients and work together to form a crumbly dough. 4. Press ½ of the dough into the base of the tin. Mash the raspberries and spread over the mixture. Top with the remaining mixture and press into the tin lightly 5. Bake for 25mins till golden. Cool in the tin and cut into 12 slices. NOTE. When I made this and cut it onto 12 the slices were quite small, or it may be me!!! Anyway each slice contains 250 calories so a couple of slices a day between meals would soon give the calories a boost in a healthy way.

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