Chocolate Buckwheat Dehydrator Crisps

Truth be told I’ve never had the original Dunkaroos. My version of Dunkaroos as a child was a box of Teddy Grahams, chocolate or honey, and homemade buttercream. Often the buttercream was leftover from recent holiday cookie decorating. Sometimes it was green or blue or yellow or even chocolate, so my snack was always seasonal in color.

The idea was the same, the main difference being that my cookies were shaped like bears instead of kangaroos. So I took that idea and made it raw…because that’s what I do. These cookies are like a thin chocolate wafer. I based the recipe on this buckwheat cereal recipe. But of course since they are chocolate they must be cookies, not cereal. Who would ever dream of chocolate cereal?

Sorry I didn’t make these cookies into animal shapes. You could pour the batter into animal molds or cookie cutters and dehydrate them that way if it makes you happy.

Dunkaraws

Cookies

1 cup raw buckwheat groats

3 tbsps cacao powder

1/2 cup agave nectar

Pinch of salt

1. Soak the buckwheat groats for at least an hour. Drain and rinse.
2. Blend everything in the food processor until it forms a thick paste.
3. Spread onto a dehydrator tray lined with a paraflex sheet.
4. Dehydrate for 6 hours at 115 degrees, then flip and peel off the paraflex sheet.
5. Dehydrate for another 8-10 hours until completely dry. Break apart into dunkable cookies.

Frosting Dip

1 cup almond milk

1/3 cup agave nectar

4 tbsps chia seeds

1. Soak the chia seeds in the almond milk for at least 30 minutes.
2. Blend everything in the blender on high until smooth.
3. Dunk and munch.