Buckwheat Coco Puffs

Name: Buckwheat Coco Puffs
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 cup buckwheat groats ((soaked)); 2 bananas ((ripe)); 3 Tbsp cocoa ((or cacao powder)); 1/2 tsp vanilla; 1/2 tsp salt; 1/2 cup almond milk

Posted on November 16, 2015 by Lisa Viger in Breakfasts

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Sometimes, you gotta treat yourself to chocolate for breakfast. What’s truly amazing is that this delicious, homemade raw and vegan version of coco puffs is way cheaper than buying the grocery store cereal! Buckwheat groats give you that satisfying crunch you might remember from crisped rice in store-bought chocolate bars. A great breakfast to give you a boost of energy (and chocolate!) first thing in the morning.

Ingredients

1 cup buckwheat groats (soaked)
2 bananas (ripe)
3 Tbsp cocoa (or cacao powder)
1/2 tsp vanilla
1/2 tsp salt
1/2 cup almond milk

Servings:

Units:

Directions

Prep

15 min

Total

15 min

Rinse one cup buckwheat groats and then soak in about two cups water for 5-6 hours or overnight. Rinse the buckwheat groats well. There will be a gooey or gelatinous coating on the groats and and they will need to be rinsed several times.
Once rinsed, drain well and pat with a towel to remove most of the water.In a food processor with the S blade, add the banana, cocoa or cacao powder, vanilla and salt.
Process for a minute or two until very creamy. Fold into the buckwheat groats.
Then spread the mixture in clusters about 1/4 inch thick on the teflex or plastic sheets in a dehydrator. Dehydrate for about 4 hours, then turn over and dehydrate for another 2-3 hours, until the clusters are dry but pliable.
They don’t seem to get brittle dry, but stay a little bit pliable.
Break up into smaller clumps. These can then be stored in an airtight container at room temperature for 3-4 days. Serve with 1/2 cup almond milk.