Chocolate and cinnamon buckwheat pudding with hazelnut crumble
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.
Divide the mixture into two equal parts. One part is for chocolate layer and the other is for the cinnamon layer.
Put half of the cooked buckwheat in the blender. Drain dates and add them to the mixture together with other ingredients: hazelnuts, coconut oil, cacao powder and 1 tablespoon agave nectar and blend until smooth and creamy. If the mixture is too thick add 4-5 tablespoons of almond milk. Adjust sweetness if necessary by adding 1 tablespoon agave.
Put the other half of the cooked buckwheat, drained dates, hazelnuts, coconut oil, cacao powder, cinnamon and blend until smooth and creamy. If the mixture is too thick add 3-4 tablespoons of almond milk. Adjust sweetness if necessary by adding 1 tablespoon agave.
Add all the ingredients to the food processor and process until mixture sticks together. Adjust sweetness.
First, put chocolate layer than cinnamon layer and sprinkle with choco-hazelnut crumble. Decorate with a cinnamon stick and star anise.