Truth be told, so far I probably have been eating buckwheat more sweet than savory. If you only use buckwheat for savory recipes, I can highly recommend experimenting with sweet buckwheat recipes. Chocolate and buckwheat is something I truly love and this thick chocolate porridge makes such a great dessert or breakfast. Chocolate for breakfast? Now I got your attention, right?
This chocolate porridge recipe looks a lot like this recipe that I made waaaay back and is absolutely the easiest recipe ever. It also makes a great dessert is you have guests coming over that you want to impress with a home made dessert. Just add as a topping some more chocolade chunks, fresh fruit or ice cream and everyone will love you.
I you keep this recipe simple and serve it warm it makes a great breakfast porridge, but if you add more goodness (such as ice cream) and serve it cold it makes a great dessert.
I hope you will love this chocolate porridge, it’s:
✓ Full chocolate flavor
✓ Not too sweet
✓ Comforting (perfect for fall/winter)
✓ When served cold, a great dessert
If you’ve been wary of buckwheat as a porridge or any sweet buckwheat recipes, I challenge you to give this one a try! The chocolate flavor and the texture of this recipe makes this porridge delicious, especially with a little extra dark chocolate on top.
If you give this recipe a try, let me know how it goes! Leave a comment below or let me know on Facebook or Instagram. Oh and don’t forget to tag your picture #thegreencreator on Instagram. I’d love to see your creations!
A simple and great recipe with cacao and buckwheat that makes a great breakfast when served warm a great dessert when served cold
- 170 gr buckwheat (soaked in water for a few hours)
- 6 medjool dates
- 5 tbs almond milk ( or more if you like a more runny porridge)
- 1 tbs cacao nibs
- 3 tbs (or adjust to your taste) cacao powder
- 1 tsp vanilla extract
- You can prepare this recipe cooked or raw.
- For the raw version soak the buckwheat overnight. The next day rinse and drain the buckwheat adn they are ready to be used.
- For the cooked version rinse the buckwheat and cook for about 20 minutes. I usually overcook the buckwheat a bit so it becomes very soft.
- Blend in a blender, food processor or with an immersion blender the buckwheat while adding the dates, cacao powder, and vanilla. Warm up the milk and slowly add the milk to the mixture. You can add more milk if the porridge is too thick and too firm to your liking. Serve warm as a breakfast or cold as a dessert.