Crunchy, chewy chocolate buckinis. Perfect for breakfast, sprinkling over a smoothie or snacking.
When I find a recipe that I love I tend to make it over and over again, which is what has happened with these chocolate buckinis. Crunchy yet chewy buckwheat clusters with a rich chocolately flavour, I just can’t get enough of them. And neither can my family. I made a batch over Christmas and they went down a treat. As soon as they came out of the oven, we were eating them like trail mix.
Over the past couple of months I have been loving all kinds of granola including maple and pecan and gingerbread but with this breakfast cereal I have swapped oats for buckwheat (as the name suggests), which is a gluten free grain that’s high in protein and nutrition. Along with the health benefits it’s also inexpensive and easy to prepare. Go buckwheat!
As I mentioned above these chocolate buckinis are made from raw buckwheat, and are a delicious combination of cacao, coconut, cranberries and almonds. If you are allergic to nuts you can simply leave these out as the buckwheat alone has a pretty good crunch. I’ve found myself snacking on these more than a few times, but what I love most about these clusters is how they leave behind a chocolate flavoured milk, just like cocoa pops did when I was a kid.
These Chocolate Buckinis are:
Ideal for breakfast, sprinkled on smoothies or eaten as trail mix
- 1 cup raw buckwheat groats
- ½ cup almonds
- ½ cup coconut chips
- ½ cup cranberries
- ¼ cup raw cacao powder
- ¼ cup coconut syrup
- 1 tsp. vanilla bean paste
- Pre heat the oven to 180c
- Place all of the ingredients into a bowl
- Stir well and ensure that all ingredients are coated in the cacao
- Place the mixture onto a lined baking tray, making sure it’s evening spread
- Bake for 15 minutes and remove from the oven to cool
- Once cool, break into clusters and store in an airtight jar
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