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CHOCOLATE PEANUT BUTTER CUP BUCKWHEAT

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REESE'S PB CUP BUCKWHEAT BOWL.jpg

This chocolatey peanut butter buckwheat bowl is reminiscent of a Reese’s Peanut Butter Cup.  So no surprise — it’s always a huge hit at my house. And it happens to be packed with micronutrients, healthy fats, fibre, and plant-based protein, too! Works for this Doctor Mom!

Despite what the name implies, buckwheat is NOT wheat.  It is actually a seed with grain-like characteristics (what we often refer to as a “pseudograin”) that is safe for individuals with Celiac disease and gluten sensitivity.  Buckwheat is rich in vitamins, minerals, and antioxidants, as well as fibre (including prebiotics) and high quality, easily digested plant-based protein.

Side note: If you like this, I also have a recipe for Chocolate Peanut Butter Kasha, cooked in the Instant Pot.

Ingredients for 2 servings:

  • 2 cups water or unsweetened almond milk

  • 1/2 cup canned organic full-fat coconut milk (or use additional water if preferred)

  • 1/2 tsp sea salt

  • 1/2 cup Cream of Buckwheat cereal (I used Pocono brand here)

  • 2 Tbsp Fatso Peanut Butter (Cocoa or Classic, or substitute seed or nut butter of choice)

  • 2 Tbsp Nuzest Clean Lean Rich Chocolate protein powder or Further Food Chocolate Collagen Peptides or 1 Tbsp of each

  • 1 to 2 Tbsp Giddy Yo raw cacao powder, adjusted to taste

  • 1/2 tsp pure vanilla extract (optional)

  • Lakanto Golden sugar-free monk fruit sweetener or sweetener of choice, adjusted to taste

  • optional toppings: berries, grain-free granola, nuts or seeds and/or nut/seed butter, coconut chips (beetroot flavoured ones here), chocolate chips, bee pollen, or toppings of choice

Directions:

  1. Put water, coconut milk, and salt in a medium pot over medium-high heat. Bring to a boil and stir in buckwheat cereal.

  2. Return to boil, then reduce heat to low and simmer for 10 minutes, stirring frequently.

  3. Remove from heat and stir in peanut butter, Nuzest protein and/or Further Food collagen, cacao powder, and vanilla. Sweeten to taste and serve warm with your choice of toppings.

Leftovers can be stored in an airtight container in the fridge for 4 to 5 days. Reheat on the stove, adding additional almond or coconut milk until desired consistency achieved. Serve warm with your choice of toppings.

Chocolate Peanut Butter Cup Buckwheat topped with berries, grain-free granola, Lakanto sugar-free chocolate chips, bee pollen, and Fatso Salted Caramel peanut butter.

Chocolate Peanut Butter Cup Buckwheat topped with berries, grain-free granola, Lakanto sugar-free chocolate chips, bee pollen, and Fatso Salted Caramel peanut butter.