Superfood Chocolate Candies
[Vegan, Gluten-Free]

To Sprout the Buckwheat:

1. Soak buckwheat groats for at least 6 hours. Then drain and rinse them.
2. Place them in a sieve on a bowl bigger than the sieve and cover with clean and slightly damp folded kitchen cloth. The sprouts will be with ideal length in 24 hours, but already usable in 12 hours. Let them dry on a plate or put them in warm oven for quicker dehydration.

To Make the Chocolates:

1. Pour milk over rolled oats and microwave briefly, then stir and microwave again until they start to swell. However, don’t let them boil. Another option would be to let them soak for a few hours or overnight.
2. Next, stir into oat mixture: salt, xylitol, cinnamon, lucuma, carob, and puréed coconut.
3. Now, chop up cocoa mass and place it into a heatproof bowl. In order to melt it, bring water to a simmer in your saucepan. Then, turn off the heat. Next, set the heatproof bowl in the mouth of the pot, making sure the bowl doesn’t touch the bottom of the saucepan. Stir cocoa mass as it softens. Make sure not to let even a drop of water to come in contact with your cocoa mass.
4. Next step is to stir dried buckwheat sprouts into melted cocoa mass. Leave some for garnishing.
5. Remove bowl from the heat and pour the oat mixture into cocoa mass mixing them up really well.
6. Place the bowl onto kitchen scale and start shaping about 0.5-ounce candies – make them either ball or disc shaped. You might want to let the mass cool a bit before you start rolling the balls though.
7. Garnish with goji berries (optional).
8. Put the candies in the refrigerator for a couple of hours where they firm up. If you leave them on room temperature, they’ll be on the soft side.