Buckwheat Chocolate Hazelnut Brownies Recipe (Gluten-Free)

Recipe characteristics

• No-bake dessert
• Perfect for satisfying a chocolate craving
• Rich, fudge-like texture
• Refined sugar free
• High in fiber
• Dietary: plant-based (dairy-free, egg-free), gluten-free, soy-free

Notes on ingredients

• Millet or rice puffs: Puffed millet is usually in the cereal aisle; puffed rice works fine too.
• Buckwheat: For this recipe buckwheat must be soaked and cooked ahead of time. See the cooking method below.
• Dates: Use soft, moist dates. If they are dry, soak them in water for 1–2 hours until soft.
• Roasted hazelnuts: Roasting enhances flavor and texture. Rub off most skins after toasting for a cleaner taste.
• Dark chocolate: I used 85% cocoa; choose a chocolate you enjoy.
• Coconut oil: Helps the brownies set in the fridge.
• Coconut cream: Use full-fat canned coconut milk chilled overnight so the solid cream separates and can be scooped out.
• Date syrup: Maple syrup can be used instead; date syrup is sweeter and has a lower glycemic index.
• Rice milk: Can be swapped for cashew, soy, oat or almond milk; use regular milk if not vegan.

WHAT IS BUCKWHEAT?

Buckwheat is a seed often called a pseudo-grain. It’s nutritious, affordable, and easy to prepare. Benefits include:

• Low glycemic load (GI roughly 30–35), so it won’t spike blood sugar rapidly.
• Contains rutin and quercetin—plant compounds with antioxidant properties.
• Good source of protein and fiber: one cup cooked provides approximately 6 g protein and 4.5 g fiber.
• Naturally gluten-free, though cross-contamination is possible; choose certified gluten-free brands if you need strict avoidance.

How to make it

Instructions and exact measurements are in the recipe card below.

Soaking dates: Place pitted dates in a bowl, cover with water and soak at room temperature for 2–3 hours.

How to cook buckwheat

• Soak buckwheat in water for 3–4 hours. Rinse thoroughly and drain.
• Combine the soaked buckwheat with 300 ml rice milk in a medium pot. Bring to a boil, then reduce heat to low, cover and simmer for 15–20 minutes—avoid overcooking.
• Remove from heat. If liquid remains, drain well and cool completely before using.

First layer

• Line a 22 x 22 cm square pan with baking paper.
• Mix puffed millet (or puffed rice) with date syrup and press evenly into the bottom of the prepared pan.

Buckwheat-chocolate layer

• Melt the dark chocolate over low heat and set aside.
• Drain soaked dates well, pressing out excess water with a fork if necessary.
• In a high-speed blender combine cooked buckwheat, dates, coconut oil, coconut cream and date syrup; blend until smooth.
• Transfer to a bowl, stir in melted chocolate and ground hazelnuts with a hand mixer until combined. Taste and adjust sweetness if needed.
• Press the mixture evenly over the puffed millet base. Chill in the fridge while you prepare the topping.

Chocolate topping

• Melt dark chocolate over low heat, then allow it to cool slightly.
• Blend coconut cream, the melted chocolate and date syrup until smooth; adjust sweetness if desired.
• Pour or spoon the chocolate topping over the buckwheat layer, spreading it evenly.
• Freeze the pan for at least 3–4 hours, or until the brownies are firm.
• Remove from the freezer 30 minutes before serving so they soften enough to slice cleanly with a sharp knife.
• Slice and serve.

Tips and how-tos

Buckwheat Chocolate Hazelnut Brownies

Nensi Beram

These Buckwheat Chocolate Hazelnut Brownies are a rich, no-bake, plant-based dessert made with cooked buckwheat, dates, hazelnuts and dark chocolate. Naturally sweetened and deeply chocolatey, they combine creamy coconut cream with a crisp puffed-rice base for a nourishing, indulgent treat that’s gluten-free and refined sugar free.

Prep Time
30 mins

Cook Time
20 mins

Cuisine
Gluten-free, Vegan

Servings
9

Calories
476 kcal

Equipment

• Square cake pan (22 x 22 cm)
• High-speed blender
• Silicone spatula

Ingredients

First layer

• 30 g puffed millet or rice
• 20 ml date syrup

Buckwheat-chocolate layer

• 100 g buckwheat (soaked 2–3 hours)
• 300 ml rice milk
• 200 g dates (soaked 2 hours)
• 100 g roasted hazelnuts, ground
• 100 g dark chocolate (85% cocoa)
• 40 ml coconut oil
• 50–60 ml date syrup (optional, for extra sweetness)
• 100 g coconut cream (thickened)

Chocolate topping

• 100 g coconut cream (thickened)
• 100 g dark chocolate (85% cocoa)
• 40–50 ml date syrup

Instructions

• Soaking dates: Put pitted dates in a bowl and cover with water. Soak at room temperature for 2–3 hours.

How to cook buckwheat

• Soak buckwheat in water for 3–4 hours, rinse and drain thoroughly.
• Combine with 300 ml rice milk in a pot, bring to a boil, then simmer covered for about 15–20 minutes. Do not overcook.
• Remove from heat, drain any excess liquid and cool completely.

First layer

• Line a 22 x 22 cm pan with baking paper.
• Mix puffed millet (or rice) with date syrup and press into the bottom of the pan.

Buckwheat-chocolate layer

• Melt chocolate over low heat and set aside.
• Drain soaked dates thoroughly.
• Blend cooked buckwheat, dates, coconut oil, coconut cream and date syrup until smooth.
• Mix the blended mixture with melted chocolate and ground hazelnuts until combined. Adjust sweetness to taste.
• Press into the pan over the puffed millet base and chill in the fridge while making the topping.

Chocolate topping

• Melt dark chocolate over low heat and let cool slightly.
• Blend coconut cream, melted chocolate and date syrup until smooth; adjust sweetness if needed.
• Spread the topping evenly over the buckwheat layer.
• Freeze for at least 3–4 hours or until firm.
• Remove from freezer 30 minutes before serving, slice and serve.

Notes

Use full-fat canned coconut milk chilled overnight so you can scoop the firm cream. This is essential for a creamy texture.

Nutrition facts

Nutrition Facts

Buckwheat Chocolate Hazelnut Brownies

Serving Size

9

Amount per Serving

Calories

476

% Daily Value*

Fat 29 g

45%

Sodium 19 mg

1%

Carbohydrates 53 g

18%

Fiber 7 g

29%

Sugar 29 g

32%

Protein 7 g

14%

* Nutritional information is an estimate and calculated automatically.

Keyword
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