Chocolate Buckwheat Brownies

5 from 4 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 274kcal

Author: Dee Dine

Equipment

Measuring cups & spoons
food processor or blender
strainer
8-inch by 4-inch loaf pan
parchment paper to line loaf pan and over hang
spatula, knife

Ingredients

Buckwheat Base

⅔ cup buckwheat groats or ½ cup buckwheat flour
½ cup walnuts or more buckwheat
2 tablespoon cocoa powder
¼ cup maple syrup
6 tablespoon water

Chocolate coconut middle

1 cup coconut butter buy it, or make it by blending 3 cups of fresh shredded coconut
¼ cup maple syrup
3 tablespoon cocoa powder

Chocolate Top

1 cup chocolate chips
2 tablespoon milk
1 tablespoon peanut butter

US Customary - Metric

Instructions

Prep

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 are using store-bought, set the jar in a pot of just boiled water to melt it so you can measure it out.

Make Base

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.

Make Middle

In a 2-cup measuring cup, stir together the melted or soft 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.

Make Frosting

In a pyrex measuring cup, microwave the dark chocolate chips and peanut butter at 60-seconds and stir until melted. You can microwave another 15 seconds if needed.
1 cup chocolate chips, 1 tablespoon peanut 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 milk

Storage

Cut the bars, store in the refrigerator for about a week or up to three months in the freezer.

Video

Notes

1. Must use fresh and unsweetened shredded coconut. Let's Go Organic shredded coconut is moist, whereas Whole Food's 365 shredded coconut is dry and many need a few tablespoons of melted hot coconut oil to help it turn into coconut butter.

2. Rinse buckwheat groats to remove the slimy coating. Add the groats to a strainer, and hold it under running water until the slimy coating is gone.

To replace buckwheat groats, you can use buckwheat flour or oat flour instead, just use less: ½ cup instead of ⅔ cup. Or replace buckwheat groats with the same amount of rolled oats.

Nutrition