This recipe is a celebration of healthy choices and chocolatey goodness. Share these Buckwheat Coco Puffs with friends over a cup of coffee, pack them as a snack for a day out, or savour them slowly as a well-deserved treat. Let this recipe be a reminder that the best things in life are often the simplest.
Ingredients:
- 1 cup buckwheat groats (soaked)
- 2 ripe bananas
- 3 tablespoons coconut (or cocoa powder)
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup almond milk
Method of preparation:
Start by soaking the buckwheat groats in water overnight to soften them. Drain and rinse well before use.
In a blender, combine the soaked buckwheat groats, ripe bananas, cocoa or cacao powder, vanilla and salt.
Blend until smooth, gradually adding the almond milk to achieve the desired consistency.
Preheat the oven to 175°C (350°F) and line a baking tray with baking paper.
Using a spoon, drop small dollops of the mixture onto the baking sheet, forming little ‘puffs’.
Bake for about 20-25 minutes, or until the puffs are firm to the touch and crispy on the outside.
Allow the buckwheat coco puffs to cool completely on the baking tray.
