These little cakes are a little bit like rice krispy cakes or maybe more like sugar puff cakes but without the sugar.  They are made with puffed buckwheat, which I found in Holland & Barrett and I have been adding it to my cereal, but saw a recipe using rice and I tried them out.  It’s odd because it looks like a crispy bar, but actually they aren’t, they’re softer and have a more ‘natural’ taste.

 Puffed Buckwheat Chocolate Slices

Ingredients

100g Dark chocolate
50g Milk chocolate
50g Puffed Buckwheat
30g Chopped pistachios
75g Crunchy Peanut butter
50g Goden syrup
1tsp Vanilla extract

 

Method

Mix the buckwheat with the nuts.  Slowly melt the chocolate over a water bath and when completely liquid, stir in the peanut butter, syrup and vanilla.  Then mix the chocolate into the buckwheat and place in a lined brownie tin.  Refrigerate for at least an hour and then cut up.  I got about 20 slices out of this mix.

Pistachio Nuts

 

Nutrition

5kCal per 1g

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