Vanilla maple crunch bars recipe

7 October 2015 by
First published: 11 January 2015

Can’t resist a bit of sweet stuff every now and then? This vanilla maple crunch bars recipe will curb your sweet tooth and keep you healthy

Makes about 24 cookies


1⁄3 cup coconut butter

11⁄2 cups almonds

1 tbsp lucuma powder

4–5 tbsp maple syrup

1⁄2 cup dates, pitted

1⁄2 tsp vanilla bean powder

1⁄4 tsp sea salt
few pinches of nutmeg powder

few pinches of lemon zest

1 cup sprouted buckwheat


1. Soften coconut butter by placing the jar into a pan filled with hot water, to make it easier to scoop out.

2. Blend almonds in a high-power blender for a fine flour, or in a food processor for a more coarse texture.

3. Add all ingredients, except buckwheat, to a food processor, and mix until fully combined and sticking together like a crumbly dough.

4. Add buckwheat, and pulse a few times to incorporate it into the mixture.

5. Line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.

6. Chill for at least 2 hours until set. Remove from the pan, place on a cutting board, and cut into bite- sized pieces. Store chilled.

From Raw Cookies by Julia Corbett, published by North Atlantic Books.


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Vanilla maple crunch bars
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