Raw Blueberry Cinnamon Buckwheat Pudding

by Edward Daniel

Raw Blueberry Cinnamon Buckwheat Pudding
Prep time
Total time
Raw Blueberry Cinnamon Buckwheat Pudding feels indulgent yet nourishing. Buckwheat is 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.
Recipe type: Dessert
Cuisine: Raw, Vegan, Vegetarian
Serves: 8
  • 375g buckwheat groats
  • 100ml water
  • 250g dates
  • 60g unrefined sugar
  • 50g coconut flakes
  • 1 cinnamon stick
  • 750g oat cream
  • 3tsp yacon syrup
  • 1vanilla pod, ground
  • 150g blueberries
  1. Soak the buckwheat in water and leave overnight. Leave aside.
  2. The following day, soak the dates in water. Leave to one side.
  3. In a food processor place buckwheat, dates with water, sugar and coconut flakes. Whizz and place into separate bowls or large serving bowl.
  4. Grind the cinnamon stick and mix with oat cream, yacon syrup and vanilla pod.
  5. Drizzle the oat cream mixture on top.
  6. Garnish with blueberries.
  7. Serve at room temperature.
Nutritional Analysis
Good points
• No cholesterol
Bad points
• Very high in sugar
Nutrition Information
Serving size: 188g Calories: 327 Fat: 14.7g Carbohydrates: 49g Sugar: 29g Sodium: 480mg Fiber: 5.5g Protein: 3.5g Cholesterol: 0






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