Instructions

1. Preheat oven to 300.
2. in a small saucepan, combine the coconut sugar and water and whisk together over low heat until coconut sugar is completely dissolved and mixture becomes a simple syrup. Add the coconut oil and whisk together until coconut oil is completely melted. Remove from the heat and add the vanilla and salt.
3. Spread the buckwheat groats and dried cherries out on a large rimmed baking sheet. Pour the coconut sugar mixture over the buckwheat and dried cherries and stir with a wooden spoon until buckwheat and cherries are evenly coated.
4. Bake for 35-45 minutes, stirring every 10-15 minutes, until buckwheat becomes light golden brown.
5. Cool completely on pan, stirring occasionally to avoid clumps. Mix in cacao nibs. Transfer to an airtight container for storage.