Chocolate Goji Crunch

Step 1

Combine dry base ingredients in a bowl until mixed, then add coconut oil, syrup, vanilla and salt until well combined.

Step 2

Pour into a glass tin lined with baking paper and press down until firmly packed. Sprinkle with extra gojis, buckwheat and coconut, then place in freezer to set for 1 hour. Slice and serve, and keep in the fridge for 4 weeks.