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Raw Chocolate Hazelnut Breakfast Parfait


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Rate this recipe 4.5/5 (4 Votes)
Raw Chocolate Hazelnut Breakfast Parfait 1 Picture


  • 1 cup raw buckwheat groats, soaked
  • 1 medium/large banana, peeled and roughly chopped
  • scant 1/2 cup almond milk
  • 2 tablespoons raw cacao powder or unsweetened cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1-2 tablespoons liquid sweetener, to taste (I used 1.5 tbsp maple syrup)
  • very small pinch of sea salt
  • Chopped fresh strawberries and sliced banana
  • Chopped toasted hazelnuts
  • Cacao nibs or mini chocolate chips
  • Flaked or shredded shredded toasted coconut
  • Strawberry Chia Seed Jam (from The Oh She Glows Cookbook)
  • Homemade Vegan Nutella (see note for recipe link)


Servings 2
Adapted from


Step 1

Place buckwheat groats into a bowl and cover with water. Soak overnight or for at least 2 hours. Rinse and drain the buckwheat thoroughly to remove the gelatinous coating that forms while soaking. Set aside 1/4 cup of buckwheat groats so you can stir it into the porridge later on (this gives it a slightly crunchy texture).
Place all the porridge ingredients (except for the reserved 1/4 cup groats) into a food processor (or blender) and process (blend) the mixture until combined. I don't process it super smooth as I like a bit of texture to it, but it's your call.
Adjust sweetness to taste. Stir in the reserved 1/4 cup of groats. You can chill it for a couple hours (or overnight) or serve immediately.
In a glass, layer the porridge along with your desired toppings. Or simply serve it up in a bowl.
To make the Homemade Vegan Nutella, see this post.
To make this recipe nut-free, swap a nut-free milk for the almond milk (such as coconut milk). Omit the hazelnuts.
To save time in the morning, make this the night before. Layer it up in a jar and screw on the lid for a portable breakfast!


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