Chocolate buckwheat pudding
Composition / ingredients
2
servings:
Cooking method
1. Rinse the buckwheat. Pour the almond milk into a saucepan and bring to a boil. Reduce the heat and cook for another 15 minutes.
2. Melt the coconut oil and chocolate over medium heat. Set aside.
3. Put buckwheat in a blender. Add washed dates, almonds, melted chocolate, cocoa powder, date syrup. Beat to a creamy consistency.
4. If the pudding is too thick, add a little more milk.
5. Serve in cups, garnished with roasted almonds, chocolate and mint leaves.
Calorie content of products possible in the dish
- Dates - 290 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Almonds nuts - 609 kcal/100g
- Cocoa powder - 374 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
- Syrup - 300 kcal/100g
- Coconut oil - 925 kcal/100g
- Almond Extract - 0 kcal/100g
