If you like fudge brownies and rice crispy treats, you’ll really like this recipe made from a base of walnuts, dates, buckwheat, and cacao powder.
Raw vegan brownies have always been my favorite healthy dessert because they are decadent, easy to make, and my husband loves them.
I would probably make them every week if raw organic walnuts and/or pecans weren’t so expensive. Sprouted buckwheat is the perfect nutritious, crispy, crunchy and inexpensive addition to increase the yield without spending a fortune.
You can either sprout and dry your own buckwheat in advanced or buy buckwheat already sprouted and dried. You’ll blend everything together minus the buckwheat, you’ll just fold that in with a spatula, freeze for an hour until firm, and store in the fridge. Pretty simple.
In short sprouting grains helps rids of them phytic acid, aka anti-nutrients, and makes their nutrients more available for absorption by our body.
The best way to make these is to sprout your buckwheat a couple of days in advanced, and make enough so that you can make multiple batches without having to sprout each time. Don’t be intimidated, it’s easy once you get the routine memorized.
Sprout 4 cups of buckwheat for 4 batches of brownies.
- Soak 4 cups of buckwheat in a large glass bowl overnight. Cover buckwheat entirely with water and cover bowl with a kitchen towel.
- In the morning pour buckwheat into strainer and rinse. Put strainer over bowl to catch drips, and cover back up with kitchen towel.
- Rinse again in the night and repeat the next day or until you start to see them sprout tails; normally within 1-2 days, don’t let the tails get too long or they will taste like sprouts.
- Spread the buckwheat out on a dehydrator sheet, dehydrate at 115F for 8 hours or until dry, and store in a glass jar.
Brownie Crispy Treats
- 2 cups walnuts or pecans
- 1 cup dates
- 1 cup buckwheat sprouted & dried
- 1/4 cup cacao powder
- 1/4 tsp vanilla bean or extract
- 1/4 tsp sea salt
- Soak & sprout buckwheat 2 days beforehand, or buy already sprouted and dried buckwheat.
- Blend everything together except for buckwheat. Use a powerful food processor or blender such as a vitamix for best results.
- Fold in buckwheat with a spatula.
- Spread mixture evenly in a 7"x5" bowl and freeze for about an hour or until firm. Store in refrigerator.