Blind Foundation Bikkie Day: Paleo Afghans
  1. Preheat your oven to 180c and line a baking sheet.
  2. Beat together your coconut oil/butter/palm shortening with your coconut sugar until light and fluffy or well combined. I use an electric beater. Add your egg and beat thoroughly once more.
  3. Add almond meal, tapioca starch, coconut flour and cacao and stir until well combined. Fold in your buckwheat groats until evenly distributed.
  4. Take tablespoon sized balls of mixture and roll until smooth, then space evenly on the tray and press down to flatten. The mixture should make around 15 medium biscuits or 18 small.
  5. Bake for 12-15 minutes until crisp. Remove from the oven and allow to cool completely.
  6. Meanwhile, make your chocolate ganache. Heat your coconut cream until almost boiling. Remove from the heat and stir in your chocolate until smooth. If the mixture is a little thin, simply add more chocolate.
  7. Once your cookies are cool, spread a little of the chocolate ganache on top. Add a walnut halve if desired! Place aside until set. You can pop them into the fridge to speed up this process.
Recipe Notes

To toast raw buckwheat groats, simply pour into a dry saucepan over a high heat and cover with the lid. Continuously shake the buckwheat around until deep golden in colour. Some of these may ‘pop’ like popcorn which is absolutely fine. Once cooked, they should be crunchy, crisp and delicious.