Buckwheat Chocolate Hazelnut Brownies
- 30 g puffed rice
- 1 tablespoon date syrup
- 100 g buckwheat previously soaked for approx. 2-3 hours
- 300 ml almond milk
- 200 g dates previously soaked for approx. 2 hours
- 150 g roasted hazelnuts 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
- Line the square pan (20 x 20 cm) with baking paper.
- Place puffed rice in a bowl and mix it with date syrup. Evenly spread 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.
- Transfer the buckwheat and date paste to a bowl, add cacao powder, cacao nibs, hazelnuts, melted chocolate, and coconut oil, 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. Adjust sweetness by adding 1 tablespoon date syrup if necessary.
- 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.