Start by lining your baking dish with parchment paper. This will ensure that your bars come out easily once they’ve set.
In a large mixing bowl, combine the raw buckwheat, pistachios, coconut flakes, sliced almonds, chia seeds, cocoa nibs, and hemp seeds. Stir well to ensure all the dry ingredients are evenly distributed.
In a separate bowl, mix together 1 cup of creamy almond butter, honey (or maple syrup), and coconut sugar. If your almond butter is too thick, you can warm it slightly in the microwave for easier mixing.
Pour the wet mixture over the dry ingredients. Use a spatula to thoroughly combine everything. The mixture should be sticky and well-blended.
Transfer the mixture to the prepared baking dish. Use your spatula to press the mixture firmly and evenly into the dish. This step is crucial, as it helps the bars hold together once set.
In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring between each interval until smooth. Once melted, drizzle the chocolate over the pressed mixture.
Place the baking dish in the refrigerator for at least 30 minutes to allow the bars to set. Once firm, lift the bars out using the parchment paper and cut into squares.
