Courtesy of Maggie Lynch, IINH

Makes 12-15

 

Ingredients

150g dark chocolate (70% cocoa solids)

2 tbsp light tahini

2 tsp Manuka Health MGO+ Manuka Honey

50g kasha (toasted buckwheat grains/grouts)

2 tsp bee pollen

¼ tsp Himalayan salt

 

METHOD

1. Break chocolate and place in a heatproof bowl. Sit over a pan (bain-marie) of just simmering water and melt the chocolate, stirring occasionally. Stir in tahini paste then remove from heat and leave to cool slightly.
2. Add Manuka Health MGO+ Manuka honey and gently stir in. Add kasha, bee pollen and salt. Mix thoroughly.
3. Spoon mixture into small bun cases.
4. Leave to cool and store in an air-tight container in your fridge.

 

Maggie’s Tips

• I used petit four bun cases
• Will keep 2 weeks in fridge