Cacao Coconut Buckini Crunch

Cacao Coconut Buckini Crunch

August 21, 2016

This super easy recipe makes the perfect afternoon snack to accompany a cup of cacao tea, or enjoy as a sweet treat instead of that naughty chocolate bar.

Why not crushing it up and serving on top of some nice-cream or your favourite brekkie pancakes. The possibilities are endless. Give it a go for yourself.

Vegan | Gluten Free | Dairy Free | Refined-sugar Free


  • 1 tablespoon coconut oil
  • 3 tablespoons rice malt syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla powder
  • 2 teaspoons coconut sugar
  • 2/3 cup kkao Co. Cacao Tea (cacao husk)
  • 1/3 cup coconut flakes
  • 1/3 cup activated buckinis


  1. Pre heat oven to 140 degrees (fan forced) and line a baking tray with baking paper.
  2. Place coconut oil, rice malt syrup, cinnamon and vanilla in a small saucepan over low heat until melted.
  3. Add the remaining ingredients to the saucepan and stir gently until well combined and all ingredients are coated.
  4. Place on lined tray and bake for 30 minutes. Remove from oven and allow to completely cool.
  5. Break into chunks and store in an airtight container.
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