Raw Chocolate Hazelnut Breakfast Parfait

Servings: 2 cups



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!