These rich chocolate buckwheat brownies, made with three creamy chocolate layers, naturally gluten free and easy to make in under 30 minutes. An easy chocolate energizing treat.
These easy buckwheat brownies are no bake and are naturally gluten free thanks to healthy buckwheat! They are made of three layers, with the base being crunchy chocolate buckwheat, the middle containing chocolate coconut butter and a dark chocolate top. Just like my no bake peanut butter brownies and my peanut butter swirl brownies from scratch, these are a terrific energizing snack!
Why You'll Love This
Quick to make. These buckwheat brownies can be made quickly in a food processer and they are no bake but don't require a long chill, so they are ready minutes after you've mixed the ingredients.
Nutritional snack. Thanks to buckwheat, these brownies are high in nutrition. Buckwheat is not a grain, so it is naturally gluten free. It's actually part of the rhubarb family, making it closer to a vegetable. It is good for heart health, lowering blood pressure, easy on the gut, contains disease-fighting antioxidants, and is high in fiber.
Good for vegan & gluten free diets. This creamy chocolate brownie is the perfect no bake snack no matter if you eat plant based or not.
- buckwheat groats - a psuedo grain you can buy online or wherever you'd find rolled oats in the grocer. Or just buckwheat flour, found where you buy other flours.
- walnuts - these add nutty protein, or use more buckwheat groats.
- cocoa powder
- maple syrup - a refined sugar free sweetener.
- coconut butter. Make it or buy it. The recipe to make it is below, just blend unsweetened shredded coconut, or follow my 'how to make coconut butter' blog post.
- nut butter - optional, but adding it to the chocolate makes it creamy.
- chocolate - Use at least 60% chocolate chips or a chopped up bar.
See the recipe card at the bottom for full information on ingredients and quantities.
Buckwheat groats. You can use buckwheat flour instead. It is easier to find, most grocery stores carry it. Just use a bit less, ½ cup instead of ⅔ cup.
Maple syrup. Any liquid sweetener that you prefer is fine. I have also used date paste, in the same amount.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Line a loaf pan with parchment paper so it over hangs each side. Rinse the buckwheat groats until the slimy coating is gone, about a minute.
Step 2: Make the base. Add the groats (or buckwheat flour) to a food processor with other base ingredients and process into a damp putty. Press into the parchment lined pan.
Step 3: Make the middle layer. Make 1 cup coconut butter by blending 3 cups of fresh shredded coconut in a high speed blender or food processor. If using a blender, one with a small jar with a stirring lid works best such as Blendtec with it's twister jar. Or melt a store-bought jar of coconut butter by sitting jar in a pot of boiled water, stirring until enough melts for you to measure off 1 cup.
Step 4: Process the middle layer ingredients with the coconut butter in the blender or food processor, and press the mixture on top of the base and level it off.
Step 5: Make the top. Melt the chocolate with the milk and nut butter, and pour on the top.
Step 6: You can set the pan in the freezer for 5 minutes to allow the top chocolate to set. Then cut and enjoy!
1. Must use fresh and unsweetened shredded coconut. If you make your own coconut butter, note that the brand of shredded coconut matters in terms of its ability to turn into butter. It must be moist, and some brands are dryer than others. To correct a dry brand that is crumbling as you try to process it into coconut butter, add a few tablespoons of melted hot coconut oil.
2. Rinse buckwheat groats to remove the slimy coating. The coating is there to protect the plant from predators, but it has phytic acid and can negatively affect digestion, and it has bitter flavor so it's best to rinse it off. Add the groats to a strainer, and hold it under running water, while you use a hand to rustle the groats around until the slimy coating is gone.
Cut the bars, seal in a container, store in the refrigerator for about a week or up to three months in the freezer.
Buckwheat is the primary nutritional force behind this healthy brownie recipe. Not only is it free of gluten, but also high in protein and fiber. In fact, buckwheat is more nutritious than most grains, contributing magnesium which is supportive of mood and sleep. As well as folate, zinc and vitamin B6.
Specifically, one cup of groats contributes about a whooping 24gms of protein, 5 gms of fiber and only 1 gm of fat. Studies show the groat is also healthy for the heart and blood sugar control, show prebiotic and anti-inflammatory potential.
You can buy them online, just search buckwheat groats, or in some grocery stores. Look where you'd find rolled oats.
More Brownie Recipes
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Chocolate Buckwheat Brownies
- Measuring cups & spoons
- food processor or blender
- parchment paper to line loaf pan and over hang
- spatula, knife
- 1 cup chocolate chips
- 2 tablespoon dairy-free milk
- 1 tablespoon nut butter
- Line a loaf pan with parchment paper.
- Pour the buckwheat groats into a strainer and rinse until the slippery coating is gone.⅔ cup buckwheat groats
- Make coconut butter by blending 2 cups of fresh shredded coconut in a high speed blender, or buy a jar of coconut manna butter. If you bought it, set the jar in a pot of just boiled water to melt it so you can measure it out.
- Into a food processor add the ingredients, and process until you achieve a putty texture. Add more water if it's crumbly. Taste-test to be sure it is sweet enough. Add up to 2 more tablespoons of maple syrup if needed.⅔ cup buckwheat groats, ½ cup walnuts, 2 tablespoon cocoa powder, 6 tablespoon water, ¼ cup maple syrup
- Press into the pan. And refrigerate while you make the middle layer.
- In a 2-cup measuring cup, stir together the melted coconut butter, maple syrup and cocoa powder until evenly distributed. If you double the recipe, put all ingredients into a food processor.1 cup coconut butter, ¼ cup maple syrup, 3 tablespoon cocoa powder
- Pour the mixture over the chilled base and return the pan to the refrigerator while you make the topping.
- In a pyrex measuring cup, microwave the dark chocolate chips and nut butter at 60-seconds and stir until melted. You can microwave another 15 seconds if needed.1 cup chocolate chips, 1 tablespoon nut butter
- Into the melted chocolate chips, stir in the milk and pour over the hardened middle layer and refrigerate until the top is hard enough to cut.2 tablespoon dairy-free milk
- Cut the bars, store in the refrigerator for about a week or up to three months in the freezer.