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.
CHOCOLATE CREAM OF BUCKWHEAT WITH ROASTED HAZELNUTS (refined-sugar free, gluten free)
– serves 2 –
Prep time: 5 minutes (plus additional non active time)*
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**
*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.
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.