Today we’re making absolutely fantastic buckwheat cakes with caramel and homemade chocolate.
Sweet, delicious and very beautiful!
For the crispy base, I use buckwheat groats, nuts and light raisins – an incredible combination!
I make caramel from the dates only because it turns out to be quite sweet and very saturated.
In fact, today’s recipe includes two recipes: a recipe for cakes and chocolate.
Homemade chocolate is very tasty, it is prepared very easily and consists of only 3 ingredients.
This type of chocolate can be used in literally any other recipes.
A bit tart and crunchy – just as we like!
This sweet dessert is perfect for a cup of black coffee or green tea with almond milk.
You will like it!
Ready? Set? Let’s go cooking!
We will need: (12 small or 9 large cakes)
For the base
3/4 cup (1 cup – 250 ml) of buckwheat groats
1 cup of pecan nuts (can be replaced with walnuts or almonds)
1 cup of light raisins (you can use dates or dark raisins)
For the caramel
12 large and soft dates
3/4 cup of almond or any other milk
For the chocolate
1/4 cup of melted coconut oil
3.5-4 tbsp. of agave syrup or maple syrup
3.5-4 tbsp. of sugar-free cocoa powder
Grind the nuts and the buckwheat.
You should get a sticky mass. Distribute it on the mold. It’s always better to line the mold with baking paper so your cakes will not get stuck and break.
Mix everything for caramel.
Pulse it until you get a smooth cream. For those who do not want their cakes very sweet, I advise adding 2 teaspoons of lemon juice.
Cover the base with the caramel and put the future cakes in the freezer for 30 minutes.
Melt the coconut oil over low heat or in a microwave oven if you’re too lazy to mess with it.
Combine with the agave and cocoa powder. You should get slightly thick chocolate. For a slightly more piquant flavor, I recommend adding a bit of cinnamon.
Take out the cakes and cover them with the chocolate.
Again, put them in the freezer until they set (~3 hours.)
Done! Incredibly tasty and healthy! Simple and beautiful!