This is a wonderful sweet chocolate treat – ideal as a snack or breakfast option served with some fruit and coconut yogurt. Some recipes for chocolate buckwheaties are ladened with sugar or use loads of dates making it not really much better for you than a bowl of coco pops. So I have made it healthier with a little xylitol and lucuma to sweeten instead. Using chocolate protein powder is also a great way to boost the protein content. Ideally soak your buckwheat overnight then drain thoroughly before using.

Low Sugar Chocolate Buckwheaties

Difficulty – Easy

Time – 10 minutes, 30-40 minutes cooking

Serves –  6

What’s good about it?

These protein packed chocolate bites are great as a healthy snack or topping for yogurt. Buckwheat is high in fibre and protein and a great source of manganese and magnesium making it a great energising food. High in fibre it has been shown to help heart health and control blood sugar levels.

  1. Preheat the oven to 180C fan assisted, 190C , gas mark 5
  2. Place the drained buckwheat in a bowl.
  3. Place the oil and tahini in a pan and melt. Stir in the remaining ingredients including the buckwheat.
  4. Spread the mixture onto a lined baking tray.
  5. Bake in the oven for 30-40 minutes stirring occasionally until the buckwheat is crunchy.  Store in an airtight container for 1-2 weeks.


Nutrition per 30g 2tbsp

Calories 129kcal, Protein 4.3g, Carbohydrates 17.8g, sugars 0.9g Fat 5.2g saturates 3.4g

Did you Know?

While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb plant. Naturally nutritious and gluten free it is excellent used in sweet and savoury dishes

160g / 1cup buckwheat, soaked overnight then drained

30g desiccated coconut

1tbsp cocoa powder

2tbsp xylitol

2tbsp coconut oil

1tbsp tahini

1tbsp lucuma powder, optional

30g Sunwarrier chocolate vegan protein powder

½ tsp ground cinnamon