Chocolate cream of buckwheat with roasted hazelnuts
- 3/4 cup previously soaked and thoroughly washed buckwheat*
- 1 large ripe banana
- 3 medjool dates
- 1 Tbsp raw 100% cacao
- 1 Tbsp maple syrup od other natural sweetener you use (honey, agave syrup)
- 1/4 cup kefir (can be replaced with yogurt)
- 2 Tbsp roasted hazelnuts, whole or grinded**
*Every 2-3 days I soak 1 cup of raw buckwheat in about 1,5 cup of water combined with 1 tsp apple vinegar (or cider), and leave to stand overnight (8 hours). Soaking makes the buckwheat expand which gives me enough quantity for breakfast for next 2-3 days, whether it is for the cream, smoothie or an addition to granola.
**Toast raw hazelnuts in a non-stick dry pan for about 7-8 minutes. While still hot transfer them into damp towel and rub until the skin falls off. When they cool down, store in a glass jar.
Put all ingredients except hazelnuts in blender and blend until creamy and smooth. Serve in a bowl and sprinkle with roasted hazelnuts.
For more chocolate taste, add some cocoa nibs on top.