Have you ever tried desserts with cooked buckwheat? If not, then you should definitely try this buckwheat chocolate pudding recipe. It is rich, creamy, and it tastes so, so good. This healthy treat is very nutritious and is sweetened with banana and soaked dates. You can have it for breakfast, brunch or as a light dessert.
WHAT IS BUCKWHEAT?
Despite its name, buckwheat is not really a form of wheat or grain. It is technically a seed (sometimes referred to as a ‘pseudo-grain’). It is highly nutritious, easy to prepare, and inexpensive.
It has numerous health benefits: it may improve heart health, promote weight loss, and help manage diabetes.
It is also an excellent source of protein and fiber. One cup of cooked buckwheat has approx. 6 grams of protein and 4.5 grams of fiber. Though it is not really a low-carb food, with 33 grams of carbs per cup, buckwheat scores low to medium on the glycemic index and doesn’t cause unhealthy spikes in blood sugar levels.
It is naturally gluten-free and generally safe to eat for people with celiac disease or gluten sensitivity. It might be processed in the same facility and on the same equipment as gluten grains so it’s best if you stick to brands that are certified gluten-free to avoid any possible cross-contamination problems.
WANT MORE BUCKWHEAT DESSERT RECIPES?
These two are my favorite ones:
Buckwheat Chocolate Pudding
- 70 g buckwheat previously soaked in water for a couple of hours
- 200 ml rice milk
- 50 g dates previously soaked in water for 1 hour
- 50 g coconut cream the thickened cream from a can of full-fat coconut milk
- 100 g banana ripe
- 20 g raw cacao powder
- 130 ml rice milk
- 1 tablespoon agave for extra sweetness
- coconut whipped cream
- Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with 200 ml almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15 minutes.
- Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
- Drain dates and put them into the blender. Add all the other ingredients: cooked buckwheat, coconut cream, banana, cacao powder, and approx. 130 ml of rice milk. Blend until smooth and creamy.
- If the mixture is too thick, add a little bit more of almond milk until you reach the desired consistency. Adjust sweetness by adding 1 tablespoon agave syrup, if necessary.
- Serve in jars and top with coconut whipped cream and blueberries...