{"id":11483,"date":"2019-09-18T18:01:12","date_gmt":"2019-09-18T06:01:12","guid":{"rendered":"https:\/\/theveganmonster.de\/index.php\/2019\/09\/18\/buchweizen-schoko-eiscreme-riegel-vegan-glutenfrei-ohne-nuesse-ohne-haushaltszucker\/"},"modified":"2021-02-07T00:30:05","modified_gmt":"2021-02-07T00:30:05","slug":"buchweizen-schoko-eiscreme-riegel-vegan-glutenfrei-ohne-nuesse-ohne-haushaltszucker","status":"publish","type":"post","link":"https:\/\/theveganmonster.de\/en\/buchweizen-schoko-eiscreme-riegel-vegan-glutenfrei-ohne-nuesse-ohne-haushaltszucker\/","title":{"rendered":"Buckwheat Chocolate Ice Cream Bars (Vegan, Gluten-free, Nut-free, No Refined Sugar)"},"content":{"rendered":"

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!<\/p>\n

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After I used some freshly sprouted buckwheat in the crust of my nut-free No Bake Avocado Chocolate Mousse Cake<\/a>, I couldn’t think of sweet treat ideas that use sprouted buckwheat. After all, sprouts are so good for you \ud83d\ude42<\/p>\n

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\nSince buckwheat pairs so nicely with chocolate, I tried this nut-free icy treat<\/strong> idea: a creamy chocolate coconut cream base with additional chocolate glazing. It went down a treat! \ud83d\ude42<\/p>\n

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\nThe 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<\/strong>. No dairy products needed to create a delicious, creamy treat. And only 5 ingredients!<\/strong> (plus garnish) \ud83d\ude42<\/p>\n

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For a 30 x 20cm baking tray:<\/h3>\n

For the filling:<\/strong>
\n120g dark chocolate (I use dark chocolate drops form TradeAid<\/a>)
\n200g coconut cream
\n2 cups (approx. 360g) freshly sprouted buckwheat (1 cup of dry buckwheat before sprouting)<\/p>\n

For the glaze:<\/strong>
\n80g dark chocolate (I use dark chocolate drops form TradeAid<\/a>)
\n1 to 2 teaspoon cacao butter or coconut oil (if you like the chocolate layer a little thinner)<\/p>\n

Instructions:<\/h3>\n

1. Melt the dark chocolate, using the double boiler method. Add coconut cream and stir to combine.<\/p>\n

2. Gently fold in the sprouted buckwheat.<\/p>\n

3. Line baking tray with baking paper. Pour the mixture evenly into the tray.<\/p>\n

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.<\/p>\n

5. Cut the semi-frozen ice cream into chunks. Place in freezer while preparing chocolate glaze.<\/p>\n

6. For the chocolate glaze, melt the dark chocolate, using the double boiler method. If the chocolate remains too thick (I find that TradeAid<\/a> chocolate drops melt into a rather thick texture), add some coconut oil or cacao butter.<\/p>\n

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.
\nEnjoy! \ud83d\ude42<\/p>\n

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\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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<\/p>\n","protected":false},"author":1,"featured_media":12038,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2736,885,896,890],"tags":[1232,1381,979,1379,1384,1148,1152,1383,1380,1145,1378],"class_list":["post-11483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegan-gluten-free-christmas-recipes","category-vegan-and-gluten-free-desserts-sweets","category-vegan-frozen-treats","category-raw-uncooked","tag-buckwheat","tag-chocolade","tag-dairy-free","tag-gluten-free","tag-ice-cream","tag-lactose-free","tag-nut-free","tag-raw","tag-recipes-en","tag-soy-free","tag-vegan-en"],"_links":{"self":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/11483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/comments?post=11483"}],"version-history":[{"count":0,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/11483\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media\/12038"}],"wp:attachment":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media?parent=11483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/categories?post=11483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/tags?post=11483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}