Ever since I got some more stainless steel sprouting lids, I keep having batches of sprouts going on my kitchen bench. There is a kind of micro green variety with a mix of alfalfa, broccoli and radish. And there mung beans. And buckwheat!
After I used some freshly sprouted buckwheat in the crust of my nut-free No Bake Avocado Chocolate Mousse Cake, I couldn’t think of sweet treat ideas that use sprouted buckwheat. After all, sprouts are so good for you 🙂
The lovely thing is that by using buckwheat and coconut cream, this recipe for Buckwheat Chocolate Ice Cream Bars is vegan, gluten-free and nut-free. No dairy products needed to create a delicious, creamy treat. And only 5 ingredients! (plus garnish) 🙂
For a 30 x 20cm baking tray:
For the filling:
120g dark chocolate (I use dark chocolate drops form TradeAid)
200g coconut cream
2 cups (approx. 360g) freshly sprouted buckwheat (1 cup of dry buckwheat before sprouting)
For the glaze:
80g dark chocolate (I use dark chocolate drops form TradeAid)
1 to 2 teaspoon cacao butter or coconut oil (if you like the chocolate layer a little thinner)
1. Melt the dark chocolate, using the double boiler method. Add coconut cream and stir to combine.
2. Gently fold in the sprouted buckwheat.
3. Line baking tray with baking paper. Pour the mixture evenly into the tray.
4. Place in freezer until semi frozen (about 3 hours). If you happen to leave it in the freezer for longer, let it thaw a little before the next step.
5. Cut the semi-frozen ice cream into chunks. Place in freezer while preparing chocolate glaze.
6. For the chocolate glaze, melt the dark chocolate, using the double boiler method. If the chocolate remains too thick (I find that TradeAid chocolate drops melt into a rather thick texture), add some coconut oil or cacao butter.
7. Dip the ice cream bars in the chocolate glaze, or drizzle them. Add garnish of your choice (I used chopped cacao nibs and grated coconut). Store in an air-tight container in the freezer.