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Chocolate, Espresso & Pistachio Crunchies

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  • prep time - 15 mins
  • cook time - 40 mins
  • total time - 55 mins
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  • serves - 4

These vegan, chocolate espresso & pistachio crunchies by @wholesomeambs look mighty delicious. Tuck into a naturally sweetened crispy base packed with healthy fats, layered with a smooth chocolate espresso frosting and a sprinkle of pistachios


  • 150g raw buckwheat⁠
  • 25g unsalted pistachios (or any other nut you fancy)
  • 1tbsp coffee granules⁠
  • 40g cacao powder
  • 60g almond butter
  • Pinch of salt⁠
  • 240g medjool dates, pitted
  • 50ml Unsweetened oat milk
  • 10g Performance Tiramisu
  • 60g oat flour
  • 100g chocolate⁠
  • 1tbsp coconut oil⁠
  • tsp coffee granules⁠


  1. Preheat the oven to 170°c & spread out the buckwheat groats onto a baking tray. Bake for 10 mins.⁠
  2. Soak the dates in a cup of boiling water for 5 mins.⁠
  3. In a food processor, combine the almond butter, oat milk, salt, cacao, coffee, pistachios & dates. Then blend until smooth-ish.⁠
  4. Add in the oat flour and tiramisu protein and blend again.⁠
  5. Now take the roasted buckwheat and manually mix in the grouts with a spoon into the chocolate batter.⁠
  6. Line a small box or tin with baking paper and press the mixture down firmly into the box and smooth out the top as best you can.⁠
  7. Place in the freezer for 30 mins while you make the topping.⁠
  8. Melt down the chocolate and coconut oil and mix together. In a separate cup take the coffee granules and add a teeny bit of boiling water, just enough to dissolve them. Then combine with the chocolate & oil.⁠
  9. Spread on top of the frozen crunchy base and sprinkle on your chopped pistachios. place back in the freezer to harden.⁠
  10. Finally once the chocolate frosting has set, slice carefully into bars of cubes!

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