Blueberry Cinnamon Buckwheat Dessert

by Edward Daniel
Caption of Blueberry Cinnamon Buckwheat Dessert. Image by Edward Daniel (c).

Blueberry Cinnamon Buckwheat Dessert feels indulgent yet nourishing. Buckwheat acts as a greater binding base for a dessert. This luscious dish is perfect for a lovely and rich dinner party or to have with someone special.

Caption of Blueberry Cinnamon Buckwheat Dessert. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150g buckwheat groats
  • 30g oats
  • 100g dates (before pitting)
  • 200ml filtered water
  • 50g coconut flakes
  • 1tsp tamari
  • 1tsp vanilla essence
  • Pinch of salt
  • 1 cinnamon stick
  • 100g blueberries


  1. Soak the buckwheat in water and leave overnight. Leave aside.
  2. In a food processor place buckwheat, oats, dates, water, coconut flakes, tamari, vanilla essence and salt. Whizz and place into separate bowls or large serving bowl.
  3. Grind the cinnamon stick and mix into the pudding.
  4. Garnish with blueberries.
  5. Serve chilled.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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