Chocolate Buckwheaties


  • 150g buckwheat groats, soaked overnight then rinsed and drained

  • 35g desiccated coconut

  • 3tbsp cocoa powder

  • 2tbsp xylitol or coconut sugar (you could also use maple syrup or honey) 

  • 2tbsp coconut oil

  • 1 and a 1/2 tbsp tahini

  • ½ tsp cinnamon powder


  1. Preheat the oven to 180C. 

  2. Place the drained buckwheat in a bowl.

  3. Place the oil and tahini in a pan and melt. Stir in the remaining ingredients including the buckwheat.

  4. Spread the mixture onto a lined baking tray.

  5. Bake in the oven for 30 minutes stirring occasionally until the buckwheat is crunchy.  Leave to cool and serve with Greek or dairy-free coconut yoghurt

  6. Store in an airtight container for 1 week or in the fridge for 2 weeks.