Created by ImPat on February 24, 2019
Step 1: Preheat oven to 180°C (350°F).
Step 2: To make the buckwheat crumb, place the buckwheat, linseeds, amaranth and maple syrup on a baking tray lined with non-stick baking paper and toss to combine and cook for 10–15 minutes or until golden and then set aside to cool and break up into crumbs and set aside.
Step 3: Place the peanut butter, almonds, peanuts, buckwheat, linseeds, dates and vanilla in a food processor and process for 2–3 minutes or until the mixture comes together.
Step 4: Roll tablespoons of the mixture into balls and working one at a time, dip a ball into the chocolate and dip half into the buckwheat crumb and place on a tray lined with non-stick baking paper and refrigerate for 20 minutes to set (should yield 28 balls)
Step 5: Serve.