Easy chocolate gluten free brownies with buckwheat groats have three delicious layers including a fudgy middle layer, and chocolate ganache top, full of protein, magnesium and fiber. This small batch recipe is no-bake, dairy-free and vegan.
Triple Chocolate Gluten Free Brownies
These easy chocolate gluten-free brownies are showcasing buckwheat groats! The layers also include a fudgy coconut butter middle layer and a chocolate ganache top. A creamy fudgy gluten free brainstorm! Just like dark chocolate, buckwheat groats are a nutritional wonder and boost brain-power. They are a seed, really, so gluten-free. A wonderful flourless direction to take with a dessert, don’t you think? Let me tell you about my gluten free buckwheat brownies.
These Triple Chocolate Gluten Free Brownies are:
1. easy to make
2. high in protein and fiber
3. vegan, gluten free, dairy free
4. have 3 rich fudgy layers
5. are full of whole ingredients
6. are filing and nutritious
7. plant-based and allergy-friendly
How Do You Make Gluten Free Brownies
Well, buckwheat groats are key here, but before we dive into the recipe, would you like to sign up for my free chocolate course?
Okay, so let’s go on and discuss how to make these brownies gluten free…
What Is Gluten?
Gluten is a protein found in wheat, rye and barley, that is sued to keep elasticity in food. While people with dietary concerns such as celiac disease need to avoid gluten, there are health benefits for all of us. Here are a few.
Benefits to Avoiding Gluten in Brownies
1. Improves digestion
2. Improves heart health
3. Boosts energy
4. Boosts immunity
These are only some benefits to avoiding gluten, and buckwheat groats is only one of many pseudo-grains that work well in gluten-free recipes to replace flour. Quinoa is also one, and more can be found in this Healthline article.
Buckwheat Groats Are Great in Gluten Free Brownies
So let me tell you all about buckwheat groats. Buckwheat groats are a super healthy pseudo-cereal – not related to wheat and devoid of gluten. Buckwheat in fact is a seed. And when soaked and processed into a recipe, they provide the structure of flour. Perfect for a vegan gluten-free recipe.
What are the Other Benefits of Eating Buckwheat
Buckwheat is the primary nutritional force behind this healthy brownie recipe.
Buckwheat is not a grain, it is a fruit seed. And it is high in protein and fiber. In fact, they are 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.
Have I convinced you yet?
How Do You Cook Buckwheat?
In this recipe, you eat the buckwheat groats raw. I soak it and blend it smooth along with walnuts and cacao or cocoa powder and dates.
You can cook buckwheat groats however. Just boil it into a kind of oatmeal. It tastes kind of nutty when cooked.
Use Buckwheat Groats in Gluten Free Brownies
In this recipe, the groats add structure to the base. I blended them raw, but also allowed many to remain unbroken down for added crunch and texture to the chew.
There is a bit of prep regarding buckwheat – at minimum you need to rinse it thoroughly because it has a coating that protects it from predators and that can taste bitter and interfere slightly with some digestions.
If you want to prep further, you can soak the raw buckwheat groats for about six hours in clear water to reduce the phytic acids found in buckwheat as well as grains. For some, this improves digestion; for others, it is inconsequential because actually phytic acids have a plus-side too, being considered an anti-inflammatory. Read more about the phytic acid controversy here!
What If You Can’t Find Buckwheat Groats?
I know what you are going to say. Buckwheat groats aren’t that easy to find in the grocery store. And you are right. But I order them online from Amazon, with the most budget price from Anthony’s. Before the pandemic, I would find buckwheat groats loose in the bulk section of Whole Foods.
But if you don’t have access to buckwheat groats, you can swap them out for oats, or if you don’t mind more nuts, crushed almonds and walnuts. Or a mix of them.
More About This Gluten Free Brownie Recipe
Moving back to the subject of the recipe. Let’s start by talking about the brownie base, shall we?
The base of this flourless brownie also features walnuts, a nut that is high in protein and a wonderful boost to cognitive abilities as well as a strong anti-inflammatory. Walnuts, with the buckwheat groats and cacao, create a marvelous pedestal for the other two layers – a fudgy middle also made healthy with the use of cacao powder and coconut butter, and a simple frosting of chocolate, avocado oil, and nut butter.
This recipe is already gluten-free – want to make it nut-free as well? Use sunflower butter in the frosting instead of almond butter.
How to Make Homemade Coconut Butter
The other ingredient I love in this recipe is coconut butter. I mix it with cacao or cocoa and maple syrup for the middle layer. And believe me, that middle layer is SWOON-city. I spoon it out of the blender. I’m lucky I have any left to spread as the middle layer.
Best thing is, the coconut butter you use is inexpensive when you make it at home. Yes, they sell jars called coconut manna, but too expensive. Just make it.
Do do that, you’ll need to buy a bag of shredded unsweetened coconut and blend it in a high speed blender for a few minutes. If you need 1 cup of coconut butter, be sure to blend up twice that of the shredded coconut. Pro tip – make sure the shredded coconut is finely shredded (not flakes) and fresh.
Here I made only four portions using a 4-inch by 4-inch pan, but you can double the recipe and use a loaf pan (4-inch by 8-inch) if you want more pieces. These brownies store very nicely frozen; we kept our smaller portions refrigerated since they were gone in a day, used mostly for an energizing afternoon snack.
If you like easy chocolate desserts, you will love these recipes:
- Chocolate Crunch Bars
- Chocolate Covered Chocolate Chickpea Clusters
Try More Of My Brownies Here
Sweet Potato Brownies
No Bake Fudge Brownies
Pumpkin Brownies
Healthy Mocha Brownies
Brownie Bites
No Bake Brownies
Cake like Brownies
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Triple Chocolate Gluten Free Brownies
Ingredients
Buckwheat Groat Base
- 1/3 cup buckwheat groats (Soak in water overnight with dates, and rinse th e next day when you are ready to make the recipe.)
- 1/4 cup walnuts
- 1 tbsp cacao powder
- 3 tbsp water (more water if base is crumbly; you want it a bit sticky, enough to press into pan.)
- 1 medjool date (soaked at least 2 hours if it is not soft and juicy OR boil for 2 minutes)
Fudge Middle
- 1/4 cup coconut butter
- 2 tbsps maple syrup
- 1 tbsp cacao powder
Frosting Top
- 1/2 cup dark chocolate chips
- 1 tbsp avocado oil (Can substitute refined coconut oil or omit)
- 1 tbsp nut butter (Or sunflower butter to make recipe nut-free)
Useful Equipment
Instructions
Prep
- Pour the buckwheat groats and dates into a container, and submerged with clear water. Rinse the groats and dates the next day before blending. This is to remove the slimy coating that is there to protect them in nature from predators, but which makes the taste bitter if you don't rinse it off.
- Line a 4-inch by 4-inch square pan with parchment or double recipe and line a loaf pan instead.
Make Base
- In a food processor, blend up ingredients until you have a pressable texture. Add more water if it is crumbly.
- Press into the pan. And refrigerate while you make the middle layer.
Make Middle
- In a 2-cup measuring cup, stir together the melted coconut butter, maple syrup and cacao powder until evenly distributed. If you double the recipe, put all ingredients into a food processor.
- Pour the mixture over the chilled base and return the pan to the refrigerator while you make the frosting. If you want the middle to harden faster, you can freeze it.
Make Frosting
- In a pyrex measuring cup, microwave the dark chocolate chips at 60-seconds and stir until melted. You can microwave another 15 seconds if needed.
- Into the melted chocolate chips, stir in the avocado oil and almond butter and keep stirring until evenly combined. Pour over the hardened middle layer and refrigerate until the top is hard enough to cut.
- Cut the bars, store in the refrigerator for about a week or longer in the freezer.
Nutrition
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.
Izzy
Hi Dee,
These look lovely!! But I was wondering, how bitter the base bit is usuing walnuts and raw cocao powder (and with only 1 date)?
Thank you,
Izzy
Dee Dine
Hi Izzy, you can taste-test right after processing and add a bit of maple syrup at that point which is easier than soaking another date. But we don’t find it bitter at all, and my teens love them this way. Thanks for stopping by! Dee xx
Bianca Zapatka
This looks so delicious! 😍
Would love to try it! Great recipe, Dee! ❤️
Lots of love,
Bianca
Dee Dine
Thank you Bianca, we can’t stop making them over here. They are so easy, they have replaced our old favorite! Take care, Dee
Ela
Wow, they look ultra fudgy! I am sure they taste very chocolaty and delicious. 🙂 Love that they are vegan and gluten-free. Going to pin them now! 🙂
Dee Dine
That’s terrific, glad you like them Ela!