Chocolate Cream of Buckwheat with Roasted Hazelnuts

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It all started with this Banana Almond and Pomegranate Buckwheat Porridge. It was my first attempt to create a tasty buckwheat porridge. Since everyone who tasted it also loved it, we started calling it “cream of buckwheat”. It really deserves it.

My buckwheat porridge/cream obsession continued and I am creating all sorts of combinations with different fruits and nuts. Then the other day it crossed my mind to create a “chocolate version” of it. It was a good idea.

If you dislike the taste of buckwheat, this is a recipe for you. It is also great to serve it to kids! Pure cacao in combination with a healthier sweetener manages to hide the buckwheat and you can truly enjoy this cream not only for breakfast but also for a dessert.

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CHOCOLATE CREAM OF BUCKWHEAT WITH ROASTED HAZELNUTS (refined-sugar free, gluten free)

– serves 2 –

Prep time: 5 minutes (plus additional non active time)*

Ingredients:

3/4 cup previously soaked and thoroughly washed buckwheat*

1 large ripe banana

3 medjool dates

1 Tbsp raw 100% cacao

1 Tbsp maple syrup od other natural sweetener you use (honey, agave syrup)

1/4 cup kefir (can be replaced with yogurt)

2 Tbsp roasted hazelnuts, whole or grounded**

Notes

*Every 2-3 days I soak 1 cup of raw buckwheat in about 1,5 cup of water combined with 1 tsp apple vinegar (or cider), and leave to stand overnight (8 hours). Soaking makes the buckwheat expand which gives me enough quantity for breakfast for next 2-3 days, whether it is for the cream, smoothie or an addition to granola.

**Toast raw hazelnuts in a non-stick dry pan for about 7-8 minutes. While still hot transfer them into damp towel and rub until the skin falls off. When they cool down, store in a glass jar.

 

Preparation:

Put all ingredients except hazelnuts in blender and blend until creamy and smooth. Serve in a bowl and sprinkle with roasted hazelnuts.

For more chocolate taste, add some cocoa nibs on top.

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