Buckwheat chocolate pudding

Buckwheat chocolate pudding

Buckwheat chocolate pudding


  • 100 g buckwheat soaked for minimum 4 hours
  • 3 dl almond milk for cooking
  • 120 g dates soaked for minimum 1 hour
  • 3-4 tablespoons date syrup or agave
  • 50 g roasted almonds ground
  • 4 tablespoons coconut oil
  • 70 g dark chocolate
  • 3-4 tablespoons cacao powder
  • a few tablespoons almond milk


  1. 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. Remove from heat and let it cool down completely. It will absorb almost all liquid while cooking.

  2. Melt coconut oil and chocolate over low heat in a medium pot. Set aside.

  3. Place cooked buckwheat in the blender. Drain dates and add them to the blender with all the other ingredients:  ground roasted almonds, melted chocolate, cacao powder, date syrup or agave. Blend until smooth and creamy. 

  4. If the mixture is too thick, add a little bit of almond milk until you reach the desired consistency. Adjust sweetness if necessary.

  5. Serve in a bowl and top with chopped roasted almonds, chocolate, and mint leaves...

Related Posts

Chickpea, peanuts and chocolate truffles

Chickpea, peanuts and chocolate truffles

  Print Chickpea, peanuts and chocolate truffles Ingredients 190-200 g chickpeas cooked and peeled (if you use canned chickpeas, usually 1 can is enough) 100 g peanuts roasted and ground 100 g dates previously soaked for minimum 2 hours 1 tablespoon raw cacao powder 4 […]

Chickpeas, chocolate and tahini muffins

Chickpeas, chocolate and tahini muffins

5 from 1 vote Print Chickpeas, chocolate and tahini muffins Ingredients 1 cup cooked chickpeas approx. 200 g or 1 can 2 flax eggs 2 tablespoons ground flax seeds + 5 tablespoons water 60 g cacao powder 70 g coconut sugar 80 g tahini 120 […]

Leave a Reply

Your email address will not be published. Required fields are marked *