Cookie Dough Muddy Buckwheaties

Naming this snack brought up a profound question.  My first instinct was to call them cookie dough, but then I began to wonder if chocolate chip would be more appropriate.  In the realm of raw food, what is the difference between a cookie dough dessert and a chocolate chip one?  In traditional desserts the obvious difference is oven-time, but in raw food nothing is baked, everything is essentially dough.  If I stick to that standard should raw muffins and cakes really be called muffin batter or cake batter?  At about this point in my tangential thought process I decided I was overthinking things and decided to go with my first instinct, regardless of this philosophical conundrum.

This Muddy Buckwheatie concept is too fun and too delicious, and the flavor possibilities just never end.  There will definitely be more variations to come

Cookie Dough Muddy Buckwheaties

1/4 cup cacao butter

2 TBSP almond butter

2 TBSP coconut nectar (or liquid sweetener of choice)

1/4 tsp salt

1/2 tsp vanilla

1 cup raw buckwheat groats

2 TBSP cacao nibs

  1. Warm the cacao butter and almond butter to a liquid in the dehydrator or a warm water bath.
  2. Add the coconut nectar, salt, and vanilla.  Stir to combine.
  3. Pour over the buckwheat, and toss to coat.
  4. Spread out on a lined pan into one thick layer.  Refrigerate until hard.
  5. Break apart into chunks, and mix in the cacao nibs.
  6. Store in the refrigerator.

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