The oats and buckwheat flour are high in fibre for sustained release of energy, the cinnamon also work on keeping you satisfied for longer and chocolate being high in magnesium will also work on balancing blood sugar levels, apart from satisfying the chocoholics cravings!
1 cup rolled oats
½ cup buckwheat flour
1 teaspoon cinnamon powder
¼ teaspoon sea salt
2 tablespoons coconut oil
½ cup honey
200g dark chocolate 70%
1 glass roasted unsalted cashews halved
Preheat the oven at 180degrees, in a mixing bowl place oats, flour, cinnamon, salt, coconut oil, and honey. Mix it well until the oats are well covered. In a 9*13 inch baking pan place baking parchment paper and pour the mixture from the bowl, flattening with your hands spreading throughout the pan. Place in the oven for 10 minutes or as needed until golden in colour and remove from oven to cool.
In a double boiler melt the chocolate and remove from heat adding in the nuts to cover them completely. Then spread the chocolate to cover the biscuit layer completely and place in the freezer for ½ an hour or until the chocolate is dry. Cut them in to bite size squares or any size that you prefer.