Ingredients

• A bunch of Bananas
• Popsicle sticks (Or Bamboo Chopsticks)

Directions

1. Peel and cut bananas in half.  Place popsicle stick up through center of the banana until secure, but enough room to hold the stick.
2. Holding stick, dip banana in chocolate sauce, using a twirling motion to coat the entire banana.
3. Place Buckwheaties on a flat plate and lay the chocolate-coated banana on the surface of cereal.  Roll gently across the plate, allowing Buckwheaties to coat completely.
4. Place on tray lined with wax paper and cover.
5. Place in freezer until solid.
6. Store in Airtight container in Freezer for up to 2 weeks.

Chocolate Sauce

• 1/2 cup raw cacao powder
• 1/2 cup agave nectar
• 2 teaspoon vanilla extract
• 1/4 cup coconut oil

Directions

Set coconut oil jar in a warm bath to melt.  Place, cacao, agave and vanilla in small mixing bowl, add melted coconut oil and whisk together until smooth. Pour into a flat serving dish.  Extra sauce may be stored in airtight container at room temperature for up to a month.

Ingredients:

• 2 cups buckwheat, soaked and sprouted
• 2 tablespoons pure maple syrup
• 1 tablespoon agave nectar
• 1/8 teaspoon sea salt

Directions:

In a metal or glass bowl, soak Buckwheat groats for 12 hours in pure water.  Drain and rinse in a fine mesh strainer.  Lay strainer on top of a fitted bowl for run off. Sprout buckwheat groats by rinsing under cool water 4-5 times a day until little tails develop. (appx 24-48 hours)  Rinse one last time, place in a clean bowl, season with maple syrup, agave, and sea salt.  Mix gently and lay evenly on paraflexx sheet in Excalibur dehydrator, and dehydrate for 12-24 hours at 110 degrees. Remove and store in airtight container.

*For a morning cereal, add Almond Milk and Berries.