In a large saucepan, melt the cacao butter over a low heat then add in the cacao powder and maple syrup.
Stir constantly until combined then remove from the heat.
In a bowl, combine the pumpkin seeds, goji berries, coconut flakes and buckwheat.
In a baking tin or square dish, alternate pouring the chocolate and the pumpkin seed mix so that the mix is evenly distributed through the chocolate. Top with the remaining seed mix and place in the fridge for at least 2 hours to allow it to harden.
Once it is completely set, break into pieces.
Store in an airtight container either at room temperature or in the fridge, depending on how crunchy you like it.
If giving as a gift, you can fill a jar with pieces and it makes the perfect little edible Christmas present.
*Item not available online but is available in your local GoodFor store.
This recipe is contributed by Ella Farrugia aka @thecuriousavocado.