I am not really a fan of weird wobbly desserts … I think the wave of chia puddings put me right off, but in an effort to manage my continual cravinggggggg for CHOCOLATE, cut back on sugar – and all its sweet friends- and give my digestion a break, this sweet treat has been a godsend. I came across the idea of using soaked buckwhat as the base on a retreat in Switzerland last week and have found myself making several variations since getting back. This particular one being my current fave.
It has a pleasingly thick texture, that reminds me of chocolate mousse. I wouldn’t do so far as to say they are the same, but this is certainly a wave in the right direction. Rather smugly I have also managed to make it so it contains no insulin spiking sugars, making it a good option if (like me) you are trying to stave off the sugar monster, curb some crazy cravings and eat less sweet stuff. For that I have to thank to Hermosa – the new protein range from Barry’s bootcamp for making such tasty, high quality powder! I cant wait for them to be launched.
I have opted for a vegan protein powder here, in place of whey because I prefer it. But you can use any chocolate protein powder you like. This adds sweetness, then there is the addition of cashew butter for richness. I also added some ground flaxseeds too – as an extra booster. They are known to be great for gut health, so what the hey.
Chocolate Orange Buckwheat Pudding
- 1/4 cup buckwheat groats, plus extra to serve
- 35g (1 scoop) chocolate protein powder
- 1 tablespoon ground flaxseed
- 2 teaspoons cashew butter
- 1/2 frozen banana
- a pinch of orange zest and juice of half an orange (about 1/4 cup)
- a pinch of sea salt
- cacao nibs, for the topping (optional)
- a dollop of yoghurt, plain, coconut or almond (to your preference)
Add the buckwheat to a small bowl and cover with just boiled water. Leave for 15 mins, the drain, carefully
Place the drained buckwheat in a blender with the ground flax, banana, cashew butter, sea, orange zest and juice. Blend until fully combined.
Add to a glass and leave the mixture to sit for 5 minutes – it with continue to thicken.
Top with the cacao nibs and buckwheat groats and enjoy. This can be made ahead and kept in the fridge for a quick breakfast or a convenient snack.