I’m kinda hooked on buckinis in desserts (and breakfasts) at the moment. If you haven’t tried them yet, go and hunt some down – they’re buckwheat kernels that have been sprouted (activated) and then dried, leaving them super light and crunchy. Buckinis used to be hard to come by, but these days you’ll find them at most good health food and bulk food shops.
Buckwheat is gluten free (confusing I know, since it has the word “wheat” in its name!). It’s a super healthy alternative to grains (it’s actually a seed and therefore considered paleo), and it’s rich in important nutrients like protein, fibre, iron, magnesium and antioxidants.
Side note… Have you ever noticed that buckwheat is kinda shaped like little tiny love hearts? How awesome is that?
Although buckinis are not cheap to buy, a little bit goes a very long way, so one packet will last you ages (I keep mine in the fridge). I use mine on smoothies, chia puddings, salads… and of course, this delicious raw chocolate number.
125g cacao butter
1/4 cup cacao powder
3 tbsp maple syrup
1 tbsp buckinis
1 tbsp cacao nibs
2 pinches good quality sea salt
Let’s do this!
In a double boiler, heat your cacao butter over a low heat until it’s melted.
In a bowl, whisk the cacao butter together with the cacao powder and maple syrup. Pour onto a dinner plate that’s been lined with baking paper.
Sprinkle with buckinis, cacao nibs and sea salt.
Pop in the fridge for 2 hours or until set. If you’re in a hurry, you can also set it in the freezer.
Break into pieces and serve.
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