Raw Chocolate Hazelnut Breakfast Parfait

Photo by Judi B.
Adapted from ohsheglows.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from ohsheglows.com

Ingredients

  • 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

  • SUGGESTED TOPPINGS:

  • 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)

Directions

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. Notes: 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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