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Almond Buckwheat Goji Raw Bars

by August 22, 2017

Chewy date squares filled with sprouted buckwheat, goji berries, and homemade carob chunks.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




  • 1 cup medjool dates, pitted – approximately 14 dates
  • 1/3 cup almond meal – see note
  • 1/2 cup raw buckwheat groats, sprouted – approximately 1 cup sprouted
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup goji berries
  • 1/4 cup Carob or Chocolate Chunks
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • pinch sea salt


  1. To sprout buckwheat: place the raw buckwheat grouts in a glass container and fill with water. Place a lid on it and store it in the fridge overnight to soak. In the morning, drain and rinse, then tip the container upside down onto a kitchen towel. Allow to sit for 1 hour to make sure all of the water has escaped. Flip right side up and leave on the counter for 24 hours. At the 12 hour [or so] mark, fill with water and drain again and follow the steps above. Your buckwheat should be ready at the 24 hour mark! Spread out onto a kitchen towel to make sure most of the moisture is removed.
  2. To make bars: place dates, almond meal, buckwheat, coconut, vanilla, cinnamon, and salt in a food processor. Process until desired consistency is met. Drop mixture into a large bowl and mix in goji berries and carob chunks. Line a 9×9 square pan with parchment paper across both sides for easy lifting and push mixture into prepared pan.
  3. Option #1 if you don’t have a dehydrator: Place in the freezer for an hour to harden before cutting into uniform squares. Enjoy from the freezer or at room temperature.
  4. Option #2 if you do have a dehydrator: Place in the freezer for 10 min to set before cutting into uniform squares. Place cut bars in the dehydrator on 115F for 8-10 hours.


you can make your own meal by pulsing ~1/2 cup almonds in the food processor until broken down – not as fine as flour

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

4.2 g

Saturated Fat:

2.5 g


13 mg


20.6 g

Dietary Fiber:

2.8 g

Net Carbs:

17.8 g


14.6 g


1.8 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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