Giveaway: The Chocolate Yogi And Bonus Recipes! Raw Cherry Choc Brownie and Lumberjack Style Parfait


*This giveaway is now closed*

The Chocolate Yogi chocolate bars

I first tried The Chocolate Yogi chocolate at last year’s Vegan Day Out here in Melbourne. The Chocolate Yogi were handing out samples at The Cruelty Free Shop and I might have had three samples… of each flavour. In my defense I did buy some bars because it was the best raw organic vegan chocolate I’d ever tried! I’ve since bought bars of this beautiful chocolate for gifts, though there maaaay poooossibly have been this one time where the chocolate I bought as gifts for someone ended up being a gift for my mouth that day.

The Chocolate Yogi team are Malindi and Ed who hand make their chocolate north of Sydney. Each bar is stone ground from bean to the final chocolate bar form and free from dairy, soy, gluten and white cane sugar. Some of the bars are also caffeine and theobromine free. The Chocolate Yogi website states “we see our chocolate as a bridge for those who want to break away from conventional chocolate (which can be quite a tough habit to break!) towards healthier wholefood versions of their favourite treats”.

For this reason, Malindi and Ed have created a series of familiar, classic flavours such as Creamy Mylk (I believe it’s as close to traditional non-vegan milk chocolate as you can get, with the added bonus of being raw, organic and downright delicious!); Deep Dark with 64% cacao solids from single origin Criollo beans; Frothy Toffee (my favourite) which is slightly sweeter with a lovely toffee flavour, and Deep Mint which is infused with peppermint oil.

The flavours listed under the premium range include Cherry Coconut with its soft centre surprise (the cherries are sweetened with organic apple juice); Dreamy Chai flavoured with cinnamon, ginger, cloves, cardamom and black peppercorns, and Salty Caramel which is a mylk chocolate bar filled with a lovely soft caramel centre made with cashews, maple syrup and coconut oil.

The Chocolate Yogi work with ethical traders who have direct relationships with the cacao growers. Suppliers take care to wash and sanitise the cacao beans with citrus based sanitisers. The beans are then quality tested and hand sorted before being made in to the final product.

The ingredients are pretty delicious too– evaporated coconut nectar, raw coconut, raw lucuma, raw cacao, vanilla and infusions of cinnamon sticks, fresh ginger, cardamom, black peppercorns and cloves.

The Chocolate Yogi kindly sent me all their flavours to review and to use in recipe creation. Challenge accepted! I loved the Frothy Toffee flavour so much I knew I had to use that first.

Lately I’ve been a bit obsessed with Lumberjack cake. Not the actual cake itself but more what I can do with the ingredients. My mum’s old recipe has the apples and dates, with a lovely topping of coconut and almonds. I love the blend of caramel or toffee flavours with apple, so my first recipe is a layered apple parfait style dessert (or breakfast!) with The Chocolate Yogi Frothy Toffee cashew cream swirl, topped with toasted almonds, coconut and more Frothy Toffee.

I wanted to keep the chocolate in a raw state so on Malindi’s advice, I very gently melted the chocolate in a bowl over some hot water. This keeps the temperate of the chocolate in the ‘raw’ category. You can make this recipe 100% raw if you like by keeping the apples raw and the almonds and coconut untoasted.

Lumberjack Cake inspired parfait with Chocolate Yogi

Lumberjack Style Parfait with Cashew Cream and Chocolate Yogi Frothy Toffee

Serves 2

For the apple layer: Peel, core and thinly slice two large apples (I used Granny Smith). Place them in a saucepan with a splash of water and a pinch of cinnamon. Cover with a lid and gently simmer until the apples have softened. Remove from heat.

For the topping: Put 1/4 cup of slivered almonds and 1/4 cup of shredded coconut in a frying pan while your apples are stewing. Toast gently until browned. Take your bar of Chocolate Yogi Frothy Toffee and keep one piece aside for decoration if you like. Gently melt the bar in a bowl over hot water. When the chocolate has melted, stir in the toasted almonds and coconut but leave about a tablespoon of melted chocolate aside for the cashew cream swirl.

For the cashew cream swirl: simply swirl a tablespoon of the melted chocolate through a cup (or less if you prefer) of cashew cream. Don’t overmix, you want to keep a swirled effect.

Layer your parfait by placing a layer of the apple, a layer of cashew cream, another layer of apple, more cashew cream then finally the Frothy Toffee almond coconut topping. If you’ve kept a piece of the chocolate bar aside, cut it in to little pieces and sprinkle it on the top. Serve warm if you can!

You can also mix some finely chopped dates through the cashew cream too if you want things a little sweeter.

Note: there are lots of cashew cream recipes online and some recommend soaking your cashews though it can also depend on your blender. I have a power blender so I don’t need to soak. I use one cup of raw broken cashews (these are the cheapest) and whiz them up with a little maple syrup and a tiny splash of water if I find the mixture isn’t blending well. You may have to keep stopping your blender to scrape the sides down a bit. Alternatively try a vegan yoghurt like coconut, or coconut and almond!

Lumberjack Cake inspired parfait with Chocolate Yogi

The flavours of The Chocolate Yogi chocolate bars are so good that I wanted to make something else, this time completely raw. I’m really happy with what I came up with: I’m calling it Raw Macadamia Choc Cherry Chocolate Yogi Brownie with Cherry and Raspberry Coulis. I wanted to use ingredients with a bit of an Australian feel so as well as macadamias, I’ve used olida (also known as forestberry herb or strawberry gum) which is a native Australian plant. Olida has a kind of berry-ish passionfruit flavour and I like to use a little to enhance the flavour of the cherries and the berries, though it’s completely optional in the recipe as it’s not that easy to find! You can find olida at some online stores that sell native Australian herbs and spices. From my reading, olida is best used in recipes that are not subjected to high temperatures so I thought it would be perfect in this raw dessert!

Raw cherry chocolate macadamia brownie with Chocolate Yogi

Raw Macadamia Choc Cherry Chocolate Yogi Brownie with Raw Cherry and Raspberry Coulis

Serves 4 to 8 (depending on the size of your cookie cutters, and how much of the mixture you eat!)

The olida (forestberry/strawberry gum) is optional!

For the brownies:

Put one cup of macadamia nuts, 1/4 cup cacao powder and 1/4 teaspoon ground olida in a food processor and pulse until the macadamias are broken down in to small bits. Stop the motor and add 1/4 cup dried cherries and one roughly chopped bar (watch out for the soft insides!) of Chocolate Yogi Cherry Coconut. Pulse until the chocolate and cherries have been chopped up and incorporated with the macadamias. The mixture should hold together when pinched.

Tip the mixture out of the bowl and on to a surface you can use a cookie cutter on (I used a wooden chopping board). Pat the mixture in to a disc about 1.5cm to 2cm thick, then use a cookie cutter of your choice to cut out as many shapes as you can. Put your cut out brownie shapes in the fridge or freezer while you prepare the coulis.

For the coulis:

Put one cup of pitted cherries and one cup of raspberries (both defrosted if frozen) in a blender along with 1/4 teaspoon of olida. Blend to a smooth puree, then push the coulis mixture through a strainer to get rid of little gritty bits. I prefer the sweetness of the fruit alone but add some of your own sweetener before pureeing if you like.

To serve, place a brownie shape on a plate and drizzle over the coulis.

Raw cherry chocolate macadamia brownie with Chocolate Yogi

*This giveaway is now closed*

GIVEAWAY TIME! Australian readers only sorry!

The Chocolate Yogi are offering one lucky Veganopoulous reader a choice of five bars of their chocolate! To enter, use the Rafflecopter widget below. You must leave a comment telling me what five flavours of The Chocolate Yogi chocolate you’d like to try. You can check out the flavours at http://www.thechocolateyogi.com.au/collections/all This giveaway will end on December 17th at 12:00am. Good luck!

a Rafflecopter giveaway

Disclaimer: The Chocolate Yogi sent me their chocolate to review. All opinions are my own and I only recommend products I really like. And I LOVE this chocolate!



Review And Giveaway: The Plant-Based Journey By Lani Muelrath

* This giveaway has now closed *

This review includes a giveaway for readers in the US and Canada. Please read on!

The Plant-Based Journey Book Cover

I’m very happy to be a stop on the blog tour for Lani Muelrath’s latest book, The Plant-Based Journey. Lani is an award winning teacher, speaker and mindful living and plant based lifestyle coach. Lani’s website and blog are great– I especially like her blog entries focusing on animals and her travels!

Lani appeared on CBS TV recently and you can catch the five minute segment here:


My own vegan journey began nearly four years ago primarily for health reasons. I’d been stocking up on the animal protein when I was weight training as I believed, like many, that I needed a meat and egg filled diet to increase my muscle mass. My friend and trainer was vegan and pointed out the benefits of plant based eating and suggested some resources to read. Soon after reading those resources, I made the decision to stop eating animal products.

Since then, I’ve always been on the lookout for new resources I can recommend and pass on to people to help encourage them to make the shift to plant based living. Similarly, I look for resources that vegans and plant based dieters can use too if they feel their diet habits need improvement, especially with moving towards including more whole foods. Lani’s book is a great source of information that I happily reach for to share with others and to give myself a refresher course.

The Plant-Based Journey is subtitled A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight. The sections in the book are laid out in a very user friendly way and present information in an easy to understand manner that helps you both begin and maintain a plant based journey of your own. Lani mentions that when people seek out her help for moving to a plant based diet, she finds they need help with setting up their kitchen but also with giving consideration to their previous ways of thinking and eating. I see this echoed all the time in conversations I have, or exchanges I read online and there are many stories of people who did try but felt information-overloaded or they had a lot of the knowledge ready to be put in to action but didn’t know how to put it all in motion! I particularly liked the chapter on navigating social and family situations and encouraging children to get on board, a challenge I face in my home from time to time.

Lani is also known for her fitness education work and she includes an informative chapter on the importance of physical movement. Lani also writes about mastering strength of mind and building the foundations to support you mentally on your plant based journey. There are reader stories throughout the book too.

There’s a recipe section, with some of the recipes being more for quick meals that you can get on the table in around ten minutes (those recipes are marked with a symbol). The recipes don’t have photos and that’s fine with me as this is an educational, information sharing resource and not a cookbook in the traditional sense. I’ve made a few of the recipes, first up the Pumpkin Muffins. These are oil free and sweetened with dates, raisins and applesauce. We took these outside and enjoyed them with some stewed rhubarb and apple ‘jam’ (I often call home made sugar-free stewed fruit ‘jam’, works in my house!). I swapped the flour for a combination of wholemeal spelt and wholemeal flour (the recipe calls for whole wheat pastry flour, which I don’t believe we can get here in Australia):

The Plant-Based Journey pumpkin muffins

l love love love these Lime Chipotle Chickpeas. They’re my new favourite way of eating chickpeas. I made the roasting option but forgot to drain off the marinade. Which didn’t bother me one bit because it’s all delicious! I made some corn tortillas and anticipate this being on regular rotation for me:

The Plant-Based Journey lime chipotle chickpeas

I also made the Portobello Pot Roast, using home made vegetable stock instead of the stated wine. This was really tasty and a great way of using up those mushrooms which I always buy with good intention but kinda forget about!

This is the kind of book I would have loved to have available when I became vegan. I often hear people say things like “I’d like to go plant based but it seems too hard”. My personal experience is that it isn’t hard at all, so I think Lani’s book is incredibly useful for people who need a bit of guidance and the confidence with making the switch.

If you would like to catch up with the previous stops on the blog book tour, here they are:


* This giveaway has now closed *

Thanks to BenBella books for having me as a stop on the book tour and for providing a hard copy of The Plant-Based Journey for a giveaway! This giveaway is for readers in the US and Canada.

To enter the giveaway, please leave a comment below telling me your favourite quick and easy way of upping the veggie content in your meals– or do you drink your veggies in smoothie/juice form like me?!

The giveaway runs for two weeks and will end on October 14th at 23:59 AEST.

Disclaimer: I received a review copy of The Plant-Based Journey from BenBella Books. All opinions are my own and I happily recommend this book to you!


Review and Giveaway: Nestar And Miss Sweetie Chocolates

This giveaway is now closed, thanks for entering!

Nestar and Miss Sweetie Chocolates

One thing I love about being a vegan food blogger is discovering vegan products and sharing them with readers. I know many of you are fans of chocolate (ha!) and so I’m very happy to write about Nestar and Miss Sweetie as well as giving you a chance to win some of their goodies. For details of how to enter, please read on!

Founded by Elizabeth Simaliak and Issy Bilal, Nestar and Miss Sweetie are based here in Melbourne. Issy is Nestar’s chocolatier and he has trained in both Europe and Australia. Issy carefully selects the chocolate coatings to best compliment a given flavour and centre to produce top quality hand panned chocolates and he uses one hundred year old hand hammered copper pans, keeping true to traditional chocolate making methods. With a background as an Art Director, Elizabeth has created all
the brand concepts and the brand designs. Elizabeth’s Miss Sweetie range is fully vegan with many fruit based flavours.

Nestar Miss Sweetie Vegan Range

All of Nestar’s manufacturing, from making their chocolates to printing the packaging, is done locally. Wherever possible, Issy and Elizabeth source Australian produce such as fresh Buderim ginger and Queensland macadamia nuts.

Everything I’ve tried from both Nestar and Miss Sweetie has been delicious and are on my list for gift ideas (to me and from me)! The chocolate coated macadamias have been really popular with my family and friends and I had to fight the family for the chocolate coated goji:

Nestar and Miss Sweetie Chocolates

Gosh it was hard photographing these without eating them. Okay, maybe I did eat some of the props. I also tried not to squish the chocolates too much when cutting them open for you to get a look at the insides. Included are photos of the packaging so you know what to look for!

Hazelnut and chocolate is one of my top favourite combinations. I loved these whole hazelnuts surrounded in a nice fat layer of pure Belgian style dark chocolate:

Nestar and Miss Sweetie Chocolates

Coconut and chocolate is another favourite combination, so I loved the Miss Sweetie Yum Fruits dark chocolate covered coconut pieces. There’s a nice cube of coconut in the middle and a lovely coconutty taste:Nestar and Miss Sweetie Chocolates

More handmade goodness in the form of goji berries covered in dark chocolate! I was eating these like popcorn (no, not one piece at a time… I’m talking more the emptying a handful in your mouth thing. Gotta get those antioxidants in!):

Nestar and Miss Sweetie Chocolates

The Miss Sweetie Yum Fruits cranberry chocolates were a favourite with the family. Pre-vegan, I used to like chocolate covered sultanas but these are my new favourite:

Nestar and Miss Sweetie Chocolates

The Miss Sweetie Yum Fruits dark chocolate mango was a nice surprise. I usually don’t like fruit filled chocolate and didn’t know what to expect but these were really good. There was no overpowering fruity taste, which I’ve experienced in the past with other fruit filled chocolate. These were just right:

Nestar and Miss Sweetie Chocolates

Nestar and Miss Sweetie can be ordered online at http://www.nestar.com.au/onlineshop You can also use the Store Finder tool on the Nestar website to find a stockist near you.

You can keep up to date with Nestar and Miss Sweetie on Facebook at http://www.facebook.com/nestarsweetie Please go and give them a like! They often run giveaways and provide discount codes for their awesome products so it’s well worth following! You can also follow on Instagram at @nestarmisssweetie.

* This giveaway is now closed, thanks for entering! *


Giveaway time! This giveaway is for readers with an Australian mailing address.

Nestar and Miss Sweetie will send one winner four vegan chocolate packets of choice from the Nestar and Miss Sweetie vegan chocolates range. Head on over to http://www.nestar.com.au/onlineshop/vegan and leave a comment below letting me know what flavours sound great to you. This giveaway runs for two weeks and ends on October 9th 2015 at 23:59pm. The winner will be chosen by a random number generator. Please feel free to share on social media! Good luck!

Disclaimer: Nestar and Miss Sweetie sent me the above products to sample and review. All opinions are my own and I only recommend products I really like!


Product Review: Everything Gardein

Gardein Mandarin Chick'n

Gardein products finally made it to Australia in June. Hurrah! I’ve seen so many Gardein recipes and pictures from favourite bloggers based in North America and it’s awesome that Gardein are now available for Australians to join in the fun. I was lucky to receive three samples for review. Many thanks to Plant Based Foods for sending those my way!

First up is my favourite so far, the Sizzling Szechuan Beefless strips. I followed the oven bake method and you then toss the strips in the spicy sweet sauce provided. It was a real challenge trying not to eat all the strips before assembling the plate and taking photo. I stir fried some red capsicum, broccoli and carrot and tossed those in the sauce too (that piece of broccoli at the front there just wouldn’t stay still so I gave up). This dish reminded me of a holiday in Canada back in the 90s, where my friend would always order Szechuan Beef from the local Chinese restaurant. I wasn’t vegan back then, and your common Australian Chinese restaurant menus never seemed to have this dish even though it seemed to be on every restaurant menu in North America at the time. I’m really pleased to have a vegan version:

Gardein Sizzling Szechuan Beefless Strips

Next up are the Chipotle Black Bean Burgers. I really like these, the chipotle added a nice kick and I’d certainly buy these again. They’re gluten free too. When nectarines are back in season I’ll make a spicy salsa and add some guacamole:
Gardein Chipotle Black Bean Burger

The Crispy Chick’n Sliders are a convenient quick snack option. The buns are included in the four-pack of sliders. The buns are the sweeter sort that I encountered everywhere on my travels to the US. In Australian bakeries our plain hamburger rolls are not sweet. I cooked the sliders in a non-stick pan (no oil required). You add the buns to the pan to warm them just before the sliders are done. The sliders themselves are not as flavoursome as I had anticipated but they do make a good base for whatever flavours you want to add. I enjoyed mine with salad and lemon scented mayonnaise:

Gardein Chick'n Sliders

The Golden Fishless Filets were incredibly fish fillety. I never liked fish before I was vegan and when eating these I had that momentary panic of “maybe I got it all wrong and this is the one non-vegan product in the range”. It’s all vegan of course. Arthur loved these and has put in an order for many more (and yes, that’s an awful lot of empty space in the photo. The other dishes were in the dishwasher so big dish it was):

Gardein Fishless Fillet

Okay so I’m not very adventurous when it comes to burger fillings. I’m happy with greens, red onion and tomato (if you haven’t noticed already). I toasted some bread for these as we didn’t have any bread rolls at home. These taste exactly like chicken burgers I used to get many years ago from fish and chip shops:

Gardein Chick'n Patties

The Mandarin Crispy Chick’n (shown in the top photo) comes with a packet of sauce. I made the Kung Pow Chick’n recipe from the Gardein website, which calls for adding some garlic, ginger, soy sauce and rice wine vinegar to the provided sauce. I cooked these in a frying pan with a little sesame oil. The texture was softer than chicken though next time I’ll oven bake them to see if they turn out differently.

I knew the kids would go for the Seven Grain Crispy Tenders. We tried some plain to begin with, dipped in tomato sauce. These make a great filling for a salad wrap:

Gardein Seven Grain Chick'n Tenders

Finally, the Chick’n Scallopini.  I marinated the scallopini in a little lemon juice, olive oil and dried mixed herbs then served it on top of some roast garlic and dill mashed potato. The texture of the Scallopini is like the Fishless filets, though obviously without the fish taste. This was quite chicken-like and does well on its own with some veggies, or as part of, well any meal you like really! The Scallopini is also gluten free:

Gardein Chick'n Scallopini

I also bought the Teriyaki Chick’n Strips but haven’t used those yet.

Overall I liked everything I tried. Some of the products will be purchased again and will come in handy for those times when I’ve completely forgotten about getting dinner ready. I did find that when I baked the Fishless Filet, Crispy Chick’n Patties and the Seven Grain Crispy Tenders, they all released a fair bit of oil though nothing a paper towel couldn’t fix.

I purchased my Gardein products from La Manna supermarket at Essendon Fields. Until July 26th the range costs $8.99 each, currently making La Manna the cheapest option to my knowledge. Other stockists include the Cruelty Free Shop, Prahran Convenience Store, Smith & Deli, selected IGA supermarkets and more. Please check the Gardein Australia Facebook page for info on their stockists.

The Gardein website has loads of recipe ideas and videos too. I’ve bookmarked quite a few ideas to try. I just need to decide where to start as everything looks good!

Disclaimer: I received a packet of Chipotle Black Bean Burgers, Szechuan Beefless Strips and Crispy Chick’n Patties for review. The remaining products were purchased by me.


Review: Prana ON Protein Plus A Protein Bites Recipe

vegan protein aquafaba bites

Protein powders: one of those things I’ve personally had a love-hate relationship with over the years! Love, because I find them so useful when I need to meet my protein requirements when, for instance, I have a personal health or fitness goal. The hate part… well, so many protein powders I’ve bought in the past just tasted plain awful or overpowering. Then I’d be stuck with the packet until it finished, suffering through one chalky tasting smoothie after another. Thankfully, I now have Prana ON to save me from all that!

Prana Organic Nutrition (Prana ON) are an Australian based company that have created a plant based wholefood product range to complement health and fitness goals. The range includes:

Power Plant Protein – a natural protein supplement with added amino acids and digestive enzymes

Intra Strength – a natural BCAA formula to support endurance, recovery and repair

Phyto Fire Protein – a thermogenic and metabolic boosting plant protein, containing ingredients that assist with weight management, appetite control and body fat loss

Natural Mass – supports the growth of lean mass (and it’s gluten free!). Over 60g of organic alkaline plant protein per serve

Super Greens – a blend of antioxidants, vitamins and minerals with added digestive enzymes

I visited the Prana ON stall at the Arnold Classic in Melbourne, back in March. Yes, I tried every single sample and next on my list is the Intra Strength in Blood Orange:

Prana ON products Prana ON products

For more information on the products and ordering info, head over to Prana ON’s website. You can also follow Prana ON on Facebook or Instagram. I’ve ordered via the website and my parcels were delivered quickly.

I must admit I’m not very creative when it comes to making up recipes with protein powders. I’ve seen some beautiful recipes that Prana ON fans have made. Most of the time I use a protein powder in a smoothie– not very imaginative! But really, I see it as a testament to how much I like the products and how I prefer to use them. Prana ON is also the first protein powder I’ve been able to take to the gym, add water to my shaker bottle, and chug it down no problems after a workout. Yes, I was once that person in the gym, holding my nose trying to force down some tasteless chalky powder water mix…

I use the Power Plant Protein and my favourite flavours are the Coconut Milk, Vanilla Creme and the Rich Chocolate. I’ll always have a banana in my smoothies (no matter what!) and with Prana ON I don’t have to add some kind of sweetener like dates (I had to do this with other protein powders) as they’re sweet enough on their own.

blueberry protein smoothie

The most creative I got was making a smoothie bowl based on the flavours often used in my family’s Greek sweets. Here’s a smoothie made with banana, oats, orange juice, lemon juice, coconut water, cinnamon and Prana ON vanilla creme protein, topped with chopped walnuts (rose petals courtesy of a seven year old stylist):


Another favourite product of mine is the Super Greens mint flavour. I love mint and the Super Greens was great for when I was sick recently. I couldn’t stomach much in the way of food, so I was adding Super Greens to my juices. The Super Greens are made with spirulina, chlorella, alfalfa, wheat grass and barley grass. Next time I make nicecream, I’ll add some Super Greens.

Now that I’ve been experimenting a fair bit using aquafaba (the name given to the leftover liquid used when cooking beans, chickpeas or lentils) I decided to make some protein balls. I follow a high carb low fat diet as my main goal is to lose body fat. This has been going really well but I didn’t want to make protein balls containing things like nut butters or coconut oil or maple syrup or other sugary or fat ingredients found in a lot of protein ball recipes for the liquid element. Certainly, the protein balls/bites/bars recipes I used to make in the past contained a lot of those things. Also, I do have a bit of a problem with stopping at one or two, so when I’d make say peanut butter almond protein balls in the past, I’d go through them waaaay too quickly, which would have put my well over my fat intake had I been watching my macros!

This time I wanted to keep the fats low as possible, so adding oils or nut butters wasn’t an option. I know I could use banana or apple sauce but mehhhh… I have bananas and apples a fair bit and don’t like the taste of those in protein bites. Instead I added the liquid from a can of organic chickpeas to bind everything together. No chickpea-y taste! As Prana ON is already on the sweeter side, I didn’t need too much in the way of dates. Success! Here’s the recipe, though of course you can add things, swap things around, whatever you like.

* I made this recipe specifically for Prana ON Power Plant Protein, taking the sweetness of the powder in to consideration.

Prana ON Aquafaba Protein Bites by Veganopoulous

– 2 scoops of Prana ON protein powder (I used Rich Chocolate)

– 1 cup of buckwheat groats

– 1/3 cup oats

– 1/4 cup pumpkin seeds

– 9 Tablespoons aquafaba (I used liquid from canned chickpeas)

– 4 pitted Medjool dates, soaked a little beforehand

In a blender, grind up the buckwheat, oats and pumpkin seeds to make a flour.

Add in the aquafaba and dates. Blend it all up, roll in to balls and you’re done!