½ cup prepared raw buckwheat groats (soak 6-8 hours and dry in a food dehydrator or warm oven)
2 tablespoons extra virgin coconut oil
1 tablespoon carob powder
1 tablespoon spirulina powder
2 tablespoons filtered water
¼ cup unsweetened shredded coconut
In a food processor, chop dates well then add the cashews, buckwheat, coconut oil, carob powder, spirulina powder and water; process until mixture forms a ball. Turn mixture onto a pastry board or cutting board lined with parchment or waxed paper. Form mixture into an 8-inch log. Spread coconut next to log and roll log in coconut and press it around all sides. Cut in half and then each into thirds. Serve on a pretty plate or freeze or refrigerate until ready to use.