Buckwheat, chocolate and hazelnut brownies
- 30 g puffed rice
- 1 tablespoon date syrup
- 100 g buckwheat previously soaked for approx. 2-3 hours
- 3 dl almond milk
- 200 g dates previously soaked for approx. 2 hours
- 150 g hazelnuts roasted and ground
- 1 tablespoon cacao nibs
- 1 tablespoon cacao powder
- 100 g dark chocolate
- 6 tablespoons coconut oil
- 1 tablespoon date syrup if needed, for extra sweetness
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 2 tablespoons coconut oil
- 80 g dark chocolate
- 2 tablespoons cacao powder
- 4-5 tablespoons date syrup
Line the square pan (20 x 20 cm) with baking paper.
Place puffed rice in a bowl and mix it well with date syrup. Evenly press it into prepared pan.
Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly. Put it in a large pan or a medium pot with 3 dl almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15 minutes (make sure you don't overcook it).
Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
Melt coconut oil and chocolate over low heat in a medium pot. Set aside.
Put the buckwheat in the blender and add drained dates. Blend until you get a thick paste.
Add all the other ingredients and process until the mixture sticks together. Adjust sweetness if necessary.
Another way of doing it is to transfer thick paste in a bowl, add all the other ingredients and mix shortly with a hand mixer. You can add half ground, half chopped hazelnuts so you'll be left with crunchy pieces inside your brownie.
Carefully press the mixture into prepared pan on top of puffed rice. Place it in the fridge.
Melt the coconut oil and chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
Add coconut cream, cacao powder, melted chocolate and date syrup in a blender and blend shortly until smooth.
Spread the topping all over your brownies.