1: Preheat oven to 350°F and line a baking sheet with parchment paper.
2: In a large bowl, combine oats, buckwheat, coconut flakes, chia seeds, coconut sugar, and sea salt.
3: In a small saucepan over low-medium heat, melt coconut oil, then whisk in honey, vanilla, and cocoa powder until a smooth chocolate sauce forms.
4: Pour chocolate sauce over dry ingredients and mix well, ensuring everything is evenly coated.
5: Spread mixture out in an even layer on the lined baking sheet and press firmly with the back of a spatula to compact it.
6: Bake for 15-17 minutes, watching to ensure it doesn’t burn.
7: Remove from oven, toss to stir, and place back in oven to bake for another 3-5 minutes until toasted and fragrant.
8: Allow to completely cool before storing in an airtight container for up to 3 weeks or in the freezer for longer.
