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Chocolate Buckwheat Pudding

A delicious pudding for buckwheat fans. Wonderful with a splash of milk.

Afina PaladaAuthor avatar
Recipe author
Chocolate pudding from buckwheat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 5 g
Fats 33 % 17 g
Carbohydrates 58 % 30 g
288 kcal
GI: 27 / 27 / 47
    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 together over medium heat, then set aside. 3. Put the buckwheat in a blender. Add the rinsed dates, almonds, melted chocolate, cocoa powder, and date syrup. Blend to a smooth, creamy consistency. 4. If the pudding is too thick, add a little more milk. 5. Serve in cups, garnished with toasted almonds, shaved chocolate, and a few mint leaves.

Caloric content of the products possible in the composition of 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

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