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Buckwheat Crackles

Buckwheat Crackles
Prep time
Cook time
Total time
Recipe type: Dessert, Sweet Treat
Serves: 20
  • ½ c buckwheat groats
  • ¼ c linseed
  • ¼ c millet
  • ¼ c sunflower seeds
  • ¼ c cacao powder
  • ¼ c cacao nibs (optional)
  • 6 medjool dates, stones removed & roughly chopped
  • ¼ c maple syrup
  • ⅓ c coconut oil, melted
  • baking paper or small cupcake liners
  • strawberries for serving
  1. Place the buckwheat groats, linseed, millet, sunflower seeds, cacao nibs and cacao powder in a bowl and evenly combine.
  2. Place the medjool dates, maple syrup and the melted coconut oil in the food processor and process until evenly mixed and smooth (with a little bit of texture).
  3. Combine the two bowls together.
  4. Cut the baking paper into small squares (or use small cupcake liners), line each muffin cup with the baking paper and fill with the mixture. Press down with slightly dampened hands until the mixture is firmly compacted. Place in the fridge for 1-2 hours to set.
  5. Remove the liners and serve with fresh strawberries.

About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.


  1. Fiona December 15, 2015 at 6:37 pm - Reply

    Hi there, Just wondering whether these would work if the dates were replaced with something else – say rice malt syrup or stevia? Cheers

    • Wicked Wellbeing January 15, 2016 at 8:52 am - Reply

      I’m so sorry Fiona, I’ve only just seen your comment. Being a new website, I’ve only just seen your comment come in! I’m so sorry, I haven’t experimented with stevia so I couldn’t comment on that, you could try replacing them with prunes, would that work? Is there a specific reason you don’t like dates?

  2. Odette January 13, 2016 at 7:00 am - Reply

    What sort of millet is used? Puffed Millet?
    Are these lunchbox friendly?

    • Wicked Wellbeing January 16, 2016 at 3:42 am - Reply

      Hi Odette, sorry, I’ve been out of coverage for the week. I just used normal millet, I don’t recall it being puffed. In terms of lunchbox friendly, they would probably get pretty soft in a lunchbox at this time of the year, they are best kept in the fridge.

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